Make the sauce by sautéing garlic in olive oil. In a separate pan, sauté more garlic, then add the eggplant (peeled, cut into small pieces, and drained with a little salt). Cook until the eggplant is very tender.

Add 3-4 tablespoons of the tomato sauce to the eggplant and mix well. In the remaining sauce, add 1/2 cup water (about 120 ml) to thin it out, then add the bread slices. Stir until the mixture becomes a smooth, thick porridge.

Serve in bowls and top with the eggplant. For extra flavor, crumble a sharp cheese on top if you like.