Bruschetta with aubergine and tomato topping

If done on the weight watchers plan this is:3.5points, receipe should serve around 4. prep time approx 15mins, cooking 35mins.

Ingredients
2 tablespoon olive oil
1 aubergine, very finely chopped
1 medium onion(s), finely chopped
2 clove garlic, crushed
4 large tomato(s), finely chopped
2 tablespoon tomato puree
2 teaspoon white wine vinegar
1 teaspoon muscavado sugar
200 g French stick, cut into 8 pieces
1/2 teaspoon pepper, freshly ground
1/2 teaspoon salt
4 large leaf basil, or flat leaf parsley, to garnish

Method
Heat olive oil in a large non-stick frying pan, or use a wok. Add aubergine and onion and cook over low heat for 5 minutes, stirring often.

Add garlic, tomatoes, tomato puree, vinegar and sugar. Cook over very low heat for 15 – 20 minutes, until ingredients are very soft and pulpy. Remove from heat. Season to taste with salt and pepper.(At this stage you can cool this mixture, then refrigerate to keep for later).

Preheat oven to 190°C/375°F/Gas 5. Spread slices of French bread thickly with aubergine mixture. Place on baking sheet and bake for 6 – 8 minutes.