YW note
This is a hearty treat for Winter that will bring back the balance after a long day at work. You can always add somemore vegetables if you feel like you want to have even more of a veggie feast. I would recommend throwing in some courgettes or mushrooms. 
Ingredients
1 large eggplant unpeeled, cut crosswise into 1-inch slices
4 tablespoons olive oil, plus extra for brushing on bread
2 carrots, chopped
1 cup yellow onion, chopped
½ cup bell pepper, chopped
½ cup celery diced
3 garlic cloves, minced
1 can (28 ounces) plum tomatoes with basil, with juices, coarsely chopped
¼ cup red wine vinegar
½ cup pitted black olives
1 tablespoon capers, drained
2 teaspoons dried oregano
2 tablespoons fresh basil, chopped, or 1 teaspoon dried
1 teaspoon salt
14 teaspoon freshly ground black pepper
14 cup pine nuts, toasted
2 baguettes, sliced
What to do
Preheat oven to 35oF.Place eggplant on grill pan and brush both sides generously with 2 tablespoons of oil. Grill 4 inches from heat until golden brown, 3 to 4 minutes on each side. Cool, cut into cubes, and set aside.
In a large saucepan over medium warm i tablespoon of oil. Add onion, bell pepper, celery, and garlic, and sauté until soft, about minutes, adding
oil if needed.
Stir in eggplant, tomatoes and their juice, vinegar, olives, capers, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat to low, and continue simmering, uncovered, stirring occasionally, until mixture is thick and juice is almost gone, about o to i¼ hours.
Stir in pine nuts and let cooL Transfer to a bowl, cover, and refrigerate several hours. Bring to room temperature before serving
Place baguette shces on a baking sheet, brush with olive oil, and sprinkle with cheese. Bake io minutes. To serve, top each baguette slice with a spoonful of caponata.
Make sure you have a couple of extra spoonfuls of the caponata, you need to keep your energy up!
