I recently made eggplant caponata, which is a fantastic topping for bruschetta and makes a great picnic lunch. The dish gets a great tang from green olives, capers, and a bit of red wine vinegar. I loosely followed this recipe, although I omitted pine nuts and substituted tomato sauce that I had on hand in place of the tomato paste and tomatoes. The biggest difference, however, is that I roasted my eggplant rather than sautéing it, which creates a lighter dish. I also didn't peel the eggplant (I never do) because I prefer leaving the skin on for the color.
Trim each end and cube the eggplant (I like 1" cubes for a rustic texture), and toss in a colander with a tablespoon of salt. Work the salt into the eggplant and leave to drain for about 20 minutes (this improves the texture when cooking). Toss the cubed eggplant with two tablespoons of olive oil and roast in a baking dish at 375° for about 30 minutes or until golden brown. While the eggplant bakes, prepare the other ingredients according to the recipe. Once the eggplant is ready, add it to the sauté pan with the other ingredients and cook on medium for 10 minutes to bring the flavors together.