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Toss diced eggplant with 2 Tbsp of the garlic olive oil, season with salt and pepper, and roast in a 400° oven 10-15 minutes until very tender.
Heat the other 2 Tbsp of garlic olive oil in a pan and add the onion and pepper. Sauté until very tender, then add the crushed tomatoes, olive spread, sherry vinegar, and honey. Cook until reduced by 1/3 then add in roasted eggplant and cook until well combined.
Make the crostini by brushing the slices of bread with the herbs de Provence oil and bake in the 400° oven for 5-10 minutes until very lightly toasted. Top slices of toast with caponata and garnish with parsley.
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