Eggplant with Tomatoes and Mint Bruschetta

Ingredients

• 2 slices loaves bread french
• 14.5 ounce canned tomatoes diced canned
• 2 teaspoons basil dried
• 2 tablespoons mint leaves dried
• 1 small eggplant diced peeled
• 0.5 teaspoon garlic powder 
• 4 ounces goat cheese crumbled
• 1 small onion diced finely

Equipment

• baking sheet
• sauce pan
• oven
• broiler

Directions

1. Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally.
2. Remove from heat and cool to room temperature.
3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4. Toast bread slices in the preheated oven until crisp, about 3 minutes per side.
5. Let cool slightly.
6. Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
7. Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.