6thick slices sourdough bread500 gmProvolone, gratedTo serve:green leaf saladEggplant chutney100 mlvegetable oil400 gmeggplant (about 1), coarsely chopped1onion, finely chopped2garlic cloves, finely chopped10 gmginger, finely chopped1long green chilli, finely chopped1 tsp eachblack mustard seeds and ground cumin½ tspground turmeric400 gmcanned cherry tomatoes, drained150 mlmalt vinegar, or to taste2 tbspbrown sugar, or to taste
For eggplant chutney, heat half the oil in a frying pan over high heat, add half the eggplant, fry until golden (2-3 minutes), remove with a slotted spoon, drain on absorbent paper. Repeat with remaining oil and eggplant. Reduce heat to medium, add onion, garlic and ginger, stir until tender (5-7 minutes). Add chilli and spices, stir until fragrant (1 minute). Increase heat to medium-high, add tomato, vinegar, sugar, simmer until just starting to thicken (3-5 minutes). Return eggplant to pan, cook until combined (2-3 minutes), season to taste, keep warm.
Preheat a grill to high heat, grill bread until golden (1-2 minutes each side), spread with chutney, top with Provolone, grill until golden and melted (2-3 minutes), serve hot with salad.