Part of this recipe requires it to be refrigerated overnight.
For the Caponata:
1/4 cup olive oil
3 1/2 cups 1/4-inch dice unpeeled eggplant
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red wine vinegar
1 1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice
1/4 cup finely chopped flat-leafed parsley leaves
For the Bruschetta:
8 to 12 (1/2-inch thick) diagonal slices of country-style Italian bread
Flat-leaf parsley sprigs, for garnish
To make the caponata:
In a heavy skillet heat 2 tablespoons of the oil over moderately- high heat until hot but not smoking. Cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender.
Transfer to the bowl, cool, and chill, covered, overnight.
Stir in the parsley and season the caponata with salt and pepper.
To make the bruschetta:
Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on 1 side with the oil, and sprinkle them with salt, to taste.
Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.