Eggplant On French Bread With Tomato-Kalamata Salsa

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Oxmoor House


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1 large tomato, seeded and chopped

12 kalamata olives, pitted and chopped

1/3 cup chopped fresh basil leaves

1 1/2 teaspoons red wine vinegar

4 (1-ounce) diagonally cut slices French bread (about 3/4 inch thick)

4 (1/2-inch-thick) diagonally cut slices unpeeled eggplant

1 tablespoon olive oil

1 cup (4 ounces) shredded part-skim mozzarella cheese

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