Recipe adapted from Produce for Better Health Foundation website.
Slice eggplant in thin circles, salt them lightly, and bake them in a baking dish for 20 minutes.
Remove eggplant from oven and allow to cool.
Cut several slices of the baguette (about 1/2-inch thick) and toast them in the oven or toaster.
Combine eggplant with remaining ingredients.
Spread on toasted baguette.