Cut eggplant into 1/2 inch planks, place on paper towels for 20-30 minutes. Pat dry with paper towel. Cube eggplant. (Alternatively, you can cube and then salt, but I prefer cubing after).

Heat two tablespoons oil over medium heat in a large skillet. Add onion to the pan, seasoned with some salt and pepper. Sauté for about five minutes until softening. Add eggplant to the skillet and cook until it begins to brown, about 10 minutes. Stir in the garlic and cook for an additional minute.

To your eggplant mixture, add diced tomatoes, jalapeño, green olives, capers, wine vinegar, wine, honey and tomato paste. Stir. Bring to a boil and reduce to a simmer. Let your caponata cook until the eggplant is no longer spongy, about 30 minutes.

Once eggplant is soft, remove from heat. Mix in lemon juice, pine nuts and parsley/basil.  Drizzle with remaining olive oil. Store in the refrigerator – caponata is even better the next day!

Slice the baguette, brush with olive oil and toast lightly. Top toasted baguette with caponata and some grated parmesan.