Grilled Caponata And Olive Bruschetta

Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices.

Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil. Grill the eggplant and onion slices directly over medium heat, turning once, until tender, 10 to 12 minutes total.

Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar and garlic and mix well. Season with salt and pepper to taste.

Grill the bread slices directly over medium heat, turning once, until toasted, 2 to 3 minutes total.

Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.