Caponata is a relish-like eggplant salad that's a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives.
Place the eggplants on a foil-lined baking sheet and bake until they collapse, about 40 minutes. When cool enough to handle, peel and chop fine.
Heat half of the olive oil in a large skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and celery and continue to sauté until the onion is lightly browned.
In a mixing bowl, combine the eggplant, onion mixture, reserved olive oil, and all the remaining ingredients (except the bread, of course) and stir together.
Allow to cool to room temperature, then transfer to a serving bowl. Garnish with fresh herb of choice and serve with slices of fresh or grilled bread.