Eggplant Bruchetta

2 med onions, chopped fairly finely   1 tblsp balsamic vinegar
2 small eggplant, diced                         salt and pepper to taste
2 cloves garlic, minced                         1/c cup parmesan cheese, grated
2 med zucchini, diced                            1 baguette sliced into 1/2 inch slices.1 large tomato

Saute onions til translucent then add eggplant. Cook til soft. Add garlic, zucchini and tomato. Add balsamic vinegar and salt and pepper. Toast bread lightly on one side under double broiler. Brush other side with basil pesto and put approx 1 tbsp on eggplant mixture and a sprinkle of parmesan cheese. Put under broiler til cheese melts.