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1
Preheat the oven to 450 degrees F.
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2
In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper.
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3
Arrange the eggplant on a half sheet tray lined with parchment paper.
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4
Reserve the bowl.
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5
Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
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6
In a large saute pan over medium-high heat, add 2 tablespoons of olive oil.
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7
Add the red pepper flakes and the garlic.
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8
Cook until the garlic browns, about for 1 to 2 minutes, then add the onion.
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9
Cook until onion softens, about 3 to 4 minutes more.
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10
Remove from heat and allow to cool.
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11
Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking.
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12
Add the onion mixture, the olives, capers, and roasted red peppers.
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13
Toss to combine.
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14
Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed.
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15
Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
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16
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika.
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17
Spread the oil mixture on both sides of each piece of bread.
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18
Heat a grill pan over high heat and toast the bread until grill marks form, flipping once.
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19
Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread.
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20
Serve.
