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1
In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes.
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2
Let cool.
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3
In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering.
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4
Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes.
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5
Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes.
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6
Transfer the eggplant to a large bowl.
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7
Wipe out the skillet.
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8
Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering.
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9
Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes.
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10
Using a slotted spoon, transfer the squash to the bowl with the eggplant.
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11
Add the garlic, celery and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes.
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12
Add the red bell pepper and cook until all of the vegetables are tender, about 4 minutes longer.
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13
Transfer to the bowl with the eggplant and squash.
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14
Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently.
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15
Season the caponata with salt and pepper.
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16
Transfer to a clean bowl.
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17
Garnish with the Asiago cheese and serve with the baguette slices.
