Brush the sides of each bread slice with olive oil, using a pastry brush.

Place slices on an ungreased grill or grill pan and toast for about 2 minutes per side, over medium heat. Pay close attention so the bread doesn't burn.

Remove toasts from grill, and immediately rub with cut side of a head of garlic and sprinkle with salt. The warmth of the bread releases the garlic's aroma.

Combine tomatoes, garlic, basil and olive oil in a large bowl. Season with salt and pepper and toss to combine. Cover and refrigerate until ready to serve.

Place the eggplant slices in a large bowl and cover with salted water. Place a plate on top of the eggplant, so it stays submerged for at least 15 minutes or up to overnight. Drain and dry the eggplant slices with a paper towel.

Dice the eggplant into small cubes.

Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and sauté the diced eggplant for about 10 minutes or until softened and starting to brown. Remove from heat and transfer to a medium bowl.

Add the remaining ingredients and stir to combine. Transfer to a mason jar or other container with a tight-fitting lid and add more olive oil to cover eggplant, if needed. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

Heat olive oil In a large sauté pan, over medium heat, and sauté the garlic until fragrant and softened, about 2 minutes.

Add grated zucchini and cook for about 5 minutes or until it dries out a bit. Remove from the heat and add salt, pepper, olives and thyme. Stir until combined. Transfer to a mason jar or other container with a tight-fitting lid. Refrigerate overnight.

Combine all the ingredients in a large bowl. Season with salt and pepper and drizzle with olive oil.

Refrigerate until needed. Drizzle with more olive oil when ready to serve.