Tomato and Ricotta Crostini

Preheat oven to 375°. Brush the bread with 3 tablespoons of olive oil, and place on a rimmed baking sheet. In a medium bowl, toss together the tomatoes, olives, basil and salt. Drizzle with the remaining 3 tablespoons of olive oil and toss.
Remove eggplants and peel off skin when cool enough to touch. Place cooked pulp in a large bowl and add all remaining ingredients except olive oil for frying.
Mound the tomato mixture evenly on each of the bread slices on the baking sheet, and top each with ricotta. Bake until bread is toasted and the topping is warmed through, about 10-15 minutes. Serve hot.