Caponata

First, cut the eggplant into pieces and roast in the oven until soft (at 350 degrees).

Next, heat the olive oil on the stove top. Add the red pepper and onions; heat until they soften. Add in the minced garlic.

After the eggplant is roasted, add it to the pan along with the tomatoes.

Finally, stir in the tomato paste, capers, and a pinch of salt and pepper and heat well for about 10-15 minutes on low heat. The vegetables should be soft and smell great, like garlic! Most people serve this room temperature (however, I served mine warm).

I decided to toast the bread before topping it with the caponata. Simply cut the baguette into pieces and butter on either side, heating on the stove top for a minute or two.

Once the bread is toasted and veggies have simmered, serve to guests as an appetizer! You could also easily make this a meal by serving over pasta.