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1
Prepare the olive topping by combining the olives, olive oil, basil and rosemary in a small non-reactive mixing bowl and stirring until well combined.
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2
Cover with plastic wrap and set aside at room temperature while you prepare the remaining toppings and the bruschetta.
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3
Prepare the tuna topping by combining the tuna, capers, olive oil, lemon juice, and parsley in a small non-reactive mixing bowl.
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4
Season, to taste, with salt and freshly ground black pepper.
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5
Cover with plastic wrap and set aside at room temperature while you prepare the remaining topping and the bruschetta.
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6
Preheat a grill to high or preheat your oven broiler.
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7
Prepare the eggplant topping by brushing the eggplant slices on both sides with 1 tablespoon of the olive oil and grilling until the eggplant is tender and lightly golden on both sides, 2 to 4 minutes per side.
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8
(Alternatively, eggplant slices may be placed on a baking sheet and broiled until golden on both sides, 2 to 4 minutes per side.)
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9
Transfer to a plate to cool, then chop the eggplant slices and combine with the remaining 2 tablespoons of olive oil, the tomatoes, basil, red wine vinegar, garlic, and crushed red pepper.
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10
Season, to taste, with salt and freshly ground black pepper.
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11
If the eggplant is bitter, add a pinch of sugar.
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12
Set aside while you prepare the bruschetta.
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13
Place the bread slices on the grill (or alternatively, on a baking sheet under a preheated broiler) and toast until they are golden on both sides and crisped, 1 to 2 minutes per side.
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14
Divide the toasts between 3 serving plates and top the toasts on each plate with 1 of the toppings.
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15
Sprinkle the olive topped bruschetta with the toasted pine nuts.
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16
Drizzle with additional extra-virgin olive oil and sprinkle lightly with sea salt and freshly ground black pepper if desired.
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17
Serve immediately.
