eggplant salad toasts

INGREDIENTS

• 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
• 2 tablespoons olive oil plus additional for oiling baking sheet
• 1/4 teaspoon salt
• Black pepper
• 1 teaspoon red wine vinegar
• 1/4 cup crumbled crumbled feta
• 1 scallion, thinly sliced
• 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
• 1 small clove garlic, peeled and halved