Ingredients

• 1 medium to large eggplant, diced into 1-inch cubes
• 1 small wheel or log of goat cheese
• 1 red onion, diced thin
• 1 tsp minced garlic
• 1 large fresh tomato, peeled and diced small
• 2 tbsp fresh basil, chopped
• 1/4 cup of canola oil
• 2 tbsp extra-virgin olive oil salt and pepper
• 4 pieces ciabatta or Italian bread, sliced and grilled with olive oil

Instructions

1. Heat a medium-size saute pan on high.
2. Add the canola oil and quickly add the eggplant.
3. Let oil absorb into the eggplant and sear each piece. Try not to overcrowd the pan; do two batches if needed.
4. Keep moving the eggplant around, searing each side until tender, about 5 - 7 minutes.
5. Place finished eggplant in a strainer.
6. In the same saute pan, add the extra-virgin olive oil and saute the onion and tomato.
7. Add the garlic and return the eggplant to the pan.
8. Add the basil and season with salt and pepper.
9. Serve mixture of fresh grilled bread and add dollops of fresh goat cheese.

Chef