Bruschetta with Eggplant Caviar | Williams Sonoma

Ingredients

• 1 large globe eggplant, about 1 lb.
•  
• 2 baguettes, each cut on the diagonal into <br> &nbsp slices 1/2 inch thick
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves <br>
• 2 tomatoes, peeled and chopped
• 1/2 yellow onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 Tbs. extra-virgin olive oil
• 1/2 cup pitted and coarsely chopped Kalamata <br> &nbsp olives
• 1/4 cup coarsely chopped fresh cilantro
• 1 to 1 1/2 Tbs. lemon juice
• 1 tsp. salt
• 1 tsp. freshly ground pepper