Bruschetta with ricotta, baked eggplant and tomatoes

Ingredients:

• 1 eggplant, sliced ​​into rounds
• 1 loaf of rustic bread, such as sliced ​​Italian bread
• 1/4 cup extra-virgin olive oil
• 2 cups grape tomatoes of different colors
• 2 tablespoons balsamic vinegar
• 1 teaspoon of honey
• 3 cloves garlic, cut in half
• 1/4 cup chopped fresh basil leaves, plus extra for serving
• 1 package (500 g) of ricotta
• Coarse salt and freshly ground black pepper
• Vegetable oil, for greasing the baking sheet

Preparation:

1. Drain the eggplants in a colander. Salt generously and let sit for 30 minutes to release any excess liquid. Rinse the eggplants and arrange them in a single layer on a paper towel-lined baking sheet. Pat dry. Preheat a grill pan or outdoor grill over medium-high heat.
2. Preheat oven to 230°C. Brush the eggplants and bread slices with 3 tablespoons of olive oil. Season the eggplants with salt and pepper.
3. Line a small rimmed baking sheet with heavy-duty foil and grease with oil. Place the grape tomatoes, vinegar, honey, and the remaining 1 tablespoon of olive oil on the foil and toss to coat. Bake the tomatoes until they burst, about 6 minutes.
4. Meanwhile, grill the eggplant until golden brown and tender, 3–4 minutes per side. Grill the bread until golden brown and charred, 1 minute per side. Rub the bread with the garlic clove. Set aside.
5. Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add it to the tomatoes. Add chopped basil, then season with salt and pepper to taste.
6. Spoon the ricotta onto the toasted bread. Top with the eggplant mixture and garnish with basil. Cut the bread in half, if desired.
   
   If you are cooking using an outdoor grill, fry the tomatoes on a baking sheet made of heavy-duty foil.