Simmer until the eggplant is soft and cooked. Test with a sharp knife. Remove from the heat and let cool.
Once cooled lift the eggplant out carefully, so it stays in one piece. Place on a paper towel to drain.
Carefully cut and place on baguette slices. Drizzle with extra-virgin olive oil and serve. Or serve with my Tomato Ketch-opa recipe from my blog.
Drizzle with a good quality extra virgin olive oil and balsamic for a quick substitute for the tomato sauce.
The remaining can be re-used for salad dressing or other uses. But must be used within the day.