To start making Eggplant Bruschetta with Olives, we will first roast the eggplants in a wok or a heavy bottomed pan.  Heat couple of teaspoons of olive oil the wok over medium heat. Add the garlic, pine nuts, raisins and sauté until fragrant comes out.Add cut eggplants, sprinkle some salt and sautéuntil eggplants are lightly browned, soft and well cooked. Once the eggplant has softened and well roasted, add the red bell peppers and sauté for 3 minutes or until tender. Add the blanched and chopped tomatoes, salt, black pepper, basil, balsamic vinegar, olives, honey and cook for another 3 to 4 minutes until the mixture comes to a brisk boil. Check the salt and adjust to suit your taste. Turn off the heat. Allow the eggplant caponata cool and then refrigerate it for a couple of hours to chill. 

When you are ready to serve the Bruschetta Caponata, combine the garlic, olive oil in a small bowl and keep aside.  Brush the garlic oil mixture over the cut baguette slices.

Preheat a skillet on medium heat and grill the baguette until crisp and lightly brown on both sides. Top the baguettes with the chilled Eggplant Caponata and serve.

Serve Bruschetta With Olives & Raisins along with Roasted Vegetable Lasagna with Riccotta for a weekday dinner or at parties.