1-In a 3 1/2-or 4-quart moderate cooker join eggplant, tomatoes, sweet pepper, and red onion. Cover and cook on low-warm setting for 4 hours or on high-warm setting for 2 hours.

2-On the off chance that utilizing low-warm setting, swing to high-warm setting. Blend in kale. Cover and cook for 15 minutes more.

3-In the mean time, for dressing, in a little bowl whisk together vinegar, oil, mustard, dark pepper, and garlic.

4-Utilizing an opened spoon, exchange vegetable blend to a huge bowl. Include dressing and basil; hurl delicately to coat. Include toasted bread solid shapes; hurl tenderly to join. Exchange blend to a serving platter. Sprinkle with cheddar. Serve quickly. Makes 6 servings.