1 to 2 tablespoons olive oil
1/3 eggplant, diced
½ red onion, peeled and cut into wedges
2 whole garlic cloves, peeled
1-2 slices of ciabatta bread, toasted
1 ounce dolcelatte or sweet gorgonzola cheese, crumbled
Salt and freshly ground black pepper
Few shredded basil leaves
Heat the oil in a medium non-stick frying pan until hot.
Add the eggplant, red onion wedges and garlic cloves and sauté for 5-6 minutes, turning occasionally, or until soft.
Place the toasted ciabatta onto a serving plate and spoon the eggplant mixture on top.
Crumble the cheese over and then season with salt and pepper.
Scatter the shredded basil over to serve.