-
1
Heat 3 tablespoons of the oil in a large frying pan over medium-high heat until shimmering.
-
2
Add the eggplant, arrange in a single layer, and season with salt and pepper.
-
3
Cook undisturbed until the bottoms are golden brown, about 2 minutes.
-
4
Stir the eggplant and continue to cook, stirring occasionally, until just tender, about 2 minutes more.
-
5
Remove to a medium bowl and set aside.
-
6
Reduce the heat to medium, add the remaining 1 tablespoon oil to the pan, and heat until shimmering.
-
7
Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 to 6 minutes.
-
8
Add the raisins, vinegar, capers, and sugar and stir to combine.
-
9
Cook until the vinegar has been absorbed, about 2 minutes.
-
10
Remove from the heat, add the oregano and reserved eggplant, and stir to combine.
-
11
Taste and season with additional salt and pepper as needed.
-
12
Set aside at room temperature while you prepare the bread.
-
13
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
-
14
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
-
15
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
-
16
Flip the slices over and brush with the remaining 1 tablespoon oil.
-
17
Generously season one side only with salt and pepper.
-
18
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
-
19
Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
-
20
To serve, divide the caponata mixture evenly among the bread slices.
-
21
Cut the bruschetta into pieces if desired before serving.
