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Ingredients

⅛ cup olive oil 1 clove garlic, chopped 1 medium eggplant, cubed 1 zucchini, cubed 1 medium tomato - peeled, seeded and chopped 1 teaspoon salt 2 teaspoons minced fresh oregano 2 teaspoons minced fresh basil 1 French baguette 4 teaspoons garlic powder 6 teaspoons butter, softened

Nutrition Info

394.7 calories carbohydrate: 60.7 g cholesterol: 12.9 mg fat: 12.3 g fiber: 6.2 g protein: 12.8 g saturatedFat: 4.3 g servingSize: - sodium: 1097.7 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

Place olive oil and garlic in a large skillet. Fry (stirring occasionally) over a medium heat until the garlic is golden brown, approximately 2 minutes.
Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender, approximately 5 to 7 minutes.
Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano, and basil. Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.
Preheat oven to 325 degrees F (165 degrees C).
Slice the bread into 12 (1-inch thick) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.

4 to 6 servings

Looks elegant and very, very tasty.