Preheat the oven to 400°F (200°C).

Arrange the eggplant cubes on a baking sheet.

Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.

Roast the eggplant for about 30 minutes, stirring occasionally as it cooks.

Once tender and roasted, mash the eggplant with a fork or blend it in a blender.

Heat the olive oil in a saucepan and sauté the onion for 3-4 minutes.

Add the garlic and cook for 1 minute. Add the bell pepper and parsley and cook until softened.

Add the oregano, basil and coriander, followed by the chopped tomatoes.

Cook for 25 minutes, allowing the chutney to thicken.

Stir in the eggplant purée and simmer for another 20 minutes.

Allow the chutney to cool slightly.

Add the sweet pepper sauce, balsamic glaze and ketchup. Mix well.

To make the bruschetta: cut the garlic clove in half.

Rub the cut side of the garlic over the slices of country bread.

Toast the bread under the broiler or in a toaster.

In a bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and fresh thyme. Drizzle the mixture over the bruschetta.

Spread with cheese and top with the eggplant chutney.