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Eggplant And Tomato Crostini


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6 tablespoons extra virgin olive oil

1 red onion, peeled and sliced

6 cloves of elephant or Rocambole garlic, finely chopped

2 eggplants (approximately 1 pound each), peeled and cut into cubes

salt and pepper to taste

2 pounds vine-ripened tomatoes, peeled, seeded and coarsely chopped

6 anchovy fillets, rinsed and coarsely chopped

1 1/2-pound loaf sweet or sourdough french bread, sliced and toasted (about 24 slices)

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