Roasted Eggplant Caponata

Ingredients

• 1 medium eggplant, trimmed and cut into 1/2-inch pieces
• 1 red bell pepper, seeded and chopped
• 1 large shallot, chopped
• 1/2 cup extra-virgin olive oil
• 1 teaspoon finely chopped garlic
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons brined capers, drained and chopped
• 2 tablespoons golden raisins
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1 tablespoon toasted pine nuts
• Baguette slices, for serving

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