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1
Preheat a grill to medium-high heat.
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2
Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper.
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3
Grill the eggplant until golden brown and cooked through, about 4 minutes each side.
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4
Grill the tomatoes until charred all over, about 8 minutes.
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5
Remove the eggplant and tomatoes from the heat and cut into dice.
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6
Heat 2 tablespoons of the canola oil in a large saute pan.
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7
Add the celery and onions and cook until soft, about 5 minutes.
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8
Add the eggplant and tomatoes and cook for 3 minutes.
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9
Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper.
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10
Bring to a simmer.
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11
Cook, uncovered, stirring occasionally, about 10 minutes.
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12
Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper.
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13
Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving.
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14
The caponata can be made 1 day in advance, covered and refrigerated.
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15
Bring the caponata to room temperature before serving.
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16
Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side.
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17
Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper.
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18
Top each slice of bread with some of the caponata and sprinkle with the ricotta salata.
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19
Drizzle the top of each slice of bread with more olive oil and scatter basil on top.
