Brie Toasts with Eggplant Marmalade

• 6 cups finely chopped eggplant (about 12 ounces)
• 1 1/2 tablespoons sugar
• 3 tablespoons red wine vinegar
• 1 teaspoon brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 (14 1/2-ounce) can vegetable broth
• 1 garlic clove, minced
• 8 (1 1/2-ounce) slices diagonally cut multigrain bread
• 4 ounces Brie cheese, cut into 8 slices
• 2 tablespoons chopped fresh parsley

 
Combine first 7 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low; simmer 30 minutes or until thick, stirring occasionally. Remove from heat; stir in garlic. Cool to room temperature.

Preheat broiler.

Arrange bread slices in a single layer on a baking sheet; broil 1 minute or until lightly toasted. Top each slice with 1/4 cup eggplant mixture and 1 slice Brie. Broil 1 minute or until cheese melts. Sprinkle with parsley.

Serves 4 (2 toasts); 346 calories.

VERDICT:  Good and easy--I love that you throw everything in one pot and let it cook down and that you essentially only have to chop the eggplant.  Keep.