Discard the seeds from the Kumato® tomatoes, dice the flesh and place into a bowl. Add the eggplant and olives, toss gently to combine.
Preheat grill on medium-high heat. Grill both sides of bread until toasted. While hot, rub 1 side of each piece toasted bread with the cut side of the garlic.
Spread the eggplant dip over the bruschetta, top with Kumato® mixture. Season with salt and pepper and drizzle with olive oil. Serve.