Procedures

1. 1

   To Make Pisto: In a large saucepan, heat 3 tablespoons olive oil over medium high heat. Add onions and eggplant and saute until onion is translucent, about 8 minutes. Add red peppers and saute for another five minutes.

2. 2

   Add tomatoes and lower heat to medium low. Cover and cook until vegetables are soft, about 20 minutes.

3. 3

   Stir in 1/2 cup olive oil and season with salt and pepper.

4. 4

   To Make Toasts: Preheat oven to 375°F. Lay baguette rounds across a baking sheet in a single layer and sprinkle with olive oil. Bake until golden, about 6 minutes.

5. 5

   Serve pisto warm or at room temperature with toasts alongside.