Cottage-style loaf with pesto and marinated brinjal

1. Heat oil and butter in a heavy-based pan. Add the garlic and brinjal to the pan and sauté until the brinjal is just cooked. Pour the contents of the pan into a bowl and sprinkle over the vinegar and a little olive oil and allow to cool. Leave in the fridge to marinate for 30 minutes.
2. Fry the bacon, dice and set aside.
3. Place the pine nuts in a dry pan and place over the heat until they are golden in colour.
4. Slice the bread and place on a hot grilling pan to colour (or toast). Spread each slice with a generous layer of pesto. Top with drained marinated brinjals. Sprinkle on the bacon and pine nuts. Serve garnished with fresh herbs.
Serves 4