Bruschetta with Caponata

Recipe from Epicurious.com

(For the bruschetta)
Eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
Flat-leafed parsley sprigs for garnish

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 one side with the oil, and sprinkle them with salt to taste.

Ingredients

• 1/4 Cup olive oil
• 3 1/2 Cup(s) 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
• 3/4 Cup finely chopped onion
• 1/3 Cup finely chopped celery
• 1/3 Cup chopped pitted green olives
• 3 Tablespoon chopped drained bottled capers
• 1/4 Cup red-wine vinegar
• 1 1/2 Tablespoon sugar, or to taste
• 3 Tablespoon golden raisins
• 3 Tablespoon pine nuts, toasted lightly
• 3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
• 1/4 Cup finely chopped flat-leafed parsley leaves

Directions

• In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it 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 in it 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, and transfer it to the bowl.
• Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper