Brie Toasts With Eggplant Marmalade

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6 cups finely chopped eggplant (about 12 ounces)

1 1/2 tablespoons sugar

3 tablespoons red wine vinegar

1 teaspoon brown sugar

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 (14 1/2-ounce) can vegetable broth

1 garlic clove, minced

8 (1 1/2-ounce) slices diagonally cut multigrain bread

4 ounces Brie cheese, cut into 8 slices

2 tablespoons chopped fresh parsley

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