Eggplant Caponata

2 MEDIUM SIZED EGGPLANTS/ PEELED AND SLICED THIN, SALT, PEPPERED, AND BRUSHED WITH OLIVE OIL, LAY IN A BAKING PAN
1 CUP DICED TOMATOES and their juice
2 CLOVES GARLIC
2 TABLESPOONS SALTY CAPERS
3 TABLESPOONS OLIVE OIL
1 CAN OF PITTED BLACK OLIVES
1 CUP OF WHITE WINE
Preheat your oven to 400.  Prepare your eggplants.  Rinse, peel away the skin and slice.  Lay in a pan.  Brush with olive oil.  Salt and pepper them . Bake for 20 minutes, until soft.  You will begin to smell the eggplants. Do not get them to large or they will be seedy.   Remove from oven and let cool.  Heat your olive oil.  Saute your garlic until fragrant.  You may use red onion if you prefer.  When fragrant, add your olives cut up and your capers.  Smash them down some with the back of your spoon.    Add your eggplant and mix.   Mix in your tomatoes.  Add your white wine and let reduce by half.  Keep mixing and reducing  until oil seperates from the pan.   This should only take about 20 minutes in all.  Salt and pepper to taste.    At this point, set aside.   Heat your bread in the oven.  Slice, spoon your fragrant Caponata  over your bread.  Garnish with parsley and basil if you like.  The 20 minute Appetizer.  What more can you ask for?
This wonderful Caponata is so versitile you can use the left overs for Pasta Sauce~ 2 meals in one!~ Enjoy and Buon Appetito.