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1
Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant.
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2
Slice the eggplants crosswise 1/4 inch thick.
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3
Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant.
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4
Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat.
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5
Let drain for at least 30 minutes.
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6
Squeeze handfuls of the eggplant to extract the bitter juices.
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7
Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat.
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8
Add the eggplant and toss it quickly to coat with oil.
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9
Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper.
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10
Cook, stirring, until the eggplant begins to soften, about 15 minutes.
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11
Add 3 tablespoons of the basil and cook until just wilted.
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12
Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes.
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13
Add the remaining tomatoes and cook until thick, about 15 minutes longer.
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14
season with salt and keep warm.
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15
Meanwhile, preheat a grill or broiler.
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16
brush the bread on both sides with the remaining 2 tablespoons of olive oil.
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17
Grill or broil the bread until lightly charred.
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18
Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.
