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Heat broiler. Mix 3 Tbsp. oil and garlic. Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 1 min. ; turn. Brush evenly with oil mixture. Broil 1 min. or until golden brown. Heat remaining oil in large skillet on medium heat. Add eggplant, onions and peppers; cook and stir 6 to 7 min. or until vegetables are tender. Stir in tomatoes; cook and stir 2 min. Add olives, mustard and 1 Tbsp. basil; cook 1 min. or until heated through, stirring occasionally. Stir in cheese. Spoon vegetable mixture onto toast slices; sprinkle with remaining basil.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique