Prepare the Baguette:

1. Preheat your oven to 350°F (175°C).
2. Slice the baguette into 1.5cm thick rounds. You can make them smaller or larger depending on your preference.
3. Place the bread rounds on a baking sheet and drizzle them with olive oil. You can brush it on or use your hands to rub it in.
4. Toast the bread in the preheated oven for about 5-7 minutes, or until it’s lightly crispy and golden brown. Keep an eye on it to avoid burning.
5. Remove the toasted baguette rounds from the oven and let them cool slightly. While they’re still warm, rub the peeled garlic cloves onto one side of each bread round for a subtle garlic flavour.

Prepare the Topping:

1. In a skillet, fry the eggplant (aubergine) cubes until golden brown. Set aside to cool down. 
2. In a large mixing bowl, combine the diced tomatoes, aubergine, chopped mint leaves, and finely chopped red onion.
3. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make a simple vinaigrette.
4. Pour the vinaigrette over the tomato and eggplant/aubergine mixture and gently toss until everything is well coated.
5. Season the mixture with salt and pepper to taste. 

Assemble the Bruschetta:

1. Arrange the prepared baguette rounds on a serving platter, garlic-rubbed side up.
2. Spoon the tomato, eggplant (aubergine), and mint mixture generously onto each piece of bread. Make sure to include some of the vinaigrette from the bowl.
3. Garnish the bruschetta with additional fresh mint leaves for a burst of colour.

 Serve:

1. Serve the bruschetta immediately as an appetiser, snack, or even a light meal. It’s best enjoyed while the bread is still slightly warm and crispy.