Photo by Leslie KellyChef Dustin Ronspies puts the squeeze on summer tomatoes.Art of the Table’s Dustin Ronspies has got a winning way with produce. The frequent fixture at farmers markets, former reality TV star and personal chef on various yachts takes simple ingredients and turns them into something super tasty. He made this tomato and eggplant toast at last weekend’s Ready, Set, Go… Cook competition at the U-District Farmers Market. He topped it off with a homemade paneer cheese. Read more about the chef’s culinary adventures in part one of this week’s Grillaxin and then head to your neighborhood’s farmers market and try this righteous recipe!Tomato and Eggplant Toast1 crusty, rustic, yummy baugette24 fresh Sungold tomatoes, or other cherry tomatoes1-2 medium sized, slender eggplant to get 24 1/2″ slices1 fat bunch of basilSome thymeSome garlicSome olive oilSome good saltA pepper grinderSome good chevre or feta in crumblesPop the stems off the tomatoes and arrange them in a shallow pan just big enough to hold them in a single layer. Smash a few garlic cloves and let them hang out with the tomatoes. Drop a few sprigs of fresh thyme over them, a season of salt and cracked pepper, then cover them bad boys (I mean submerge) in some fine olive oil. Place them on the lowest of low heat and let them poach for at least 45 minutes. You want the oil to be a bit warmer than warm, so it gently, yes gently cooks the tomatoes on their insides.Toss the eggplant slices in a bowl with some olive oil, salt and a few grinds of pepper. A fine mince of shallot would be extra special here, if you have some. Chopped herbs would be nice too. Let that relax for a sec.Chop up that bunch of basil so it’s chopped up, put it in a small mixing bowl, chop a clove or two of garlic, then smash it with the back of your knife to make it paste-like. Add that to the basil bowl. Some finely chopped nuts would work well here, if you got ’em. Add enough olive oil to the basil to make a spreadable mixture, you are creating a kind of pesto. Yes to salt and pepper!Cut that baugette diagonal-like in 1-inch thick slices so you have an elongated vehicle onto which the rest of your fine ingredients will ride, you want to have eight sexy slices. Drizzle them with olive oil. Start a grill…or oven…or put a pan on medium heat.Grill your eggplant slices until they are cooked through, no need to kill them, a nice golden color on the sides will do. Remove them to a plate to relax. Grill them bread slices so they are a crispy, crunchy, chewy texture. (If you are going the pan or oven route try to achieve the same effect. That goes for the eggplant too). Remove the toasts to a surface so that you may begin to build your creation.Divide the basil goodness between the eight slices of toast and spread it around. Lay three slices of the eggplant yum on the toasts like shingles on a roof. Top that with three of them juicy poached tomatoes, drizzle a bit of that poaching oil on the whole lot, a sprinkle of good salt, a crack of black pepper, and a crumble of the chevre or feta and you got yourself a nice little snack. Sharing is encouraged but not required.Follow Voracious on Twitter and Facebook.