Roasted Caponata Bruschetta

• 1 loaf Italian bread 12-in., cut into 1/2-inch slices
• 1/2 cup i can't believ it' not butter! made with olive oil spread
• 1 eggplant large, (about 2-lbs ), peeled and diced
• 1 red bell pepper medium, cut into 1/2-inch pieces
• 1 onions small, chopped
• 2 garlic cloves medium, finely chopped
• 1/4 cup kalamata finely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 1 tablespoon small capers, rins and drain

1. Preheat oven to 400u0b0.
2. Brush both sides of bread with 1/4 cup I Can't Believe It's Not Butter!(R) made with Olive Oil Spread. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside. Decrease oven to 350u0b0.
3. Combine eggplant, red pepper, onion, garlic and remaining 1/4 cup Mediterranean Blend in large roasting pan or bottom of broiler pan; toss to coat. Roast, stirring once, 45 minutes or until vegetables are just tender.
4. Meanwhile, combine olives, tomato paste, vinegar and capers in small bowl. Stir into vegetables. Bake 15 minutes. Season, if desired, with salt and pepper. Cool to room temperature. Serve on bread and garnish, if desired, with chopped fresh parsley.

italian bread, butter, eggplant large, red bell pepper, onions, garlic, balsamic vinegar, tomato paste, capers

Taken from www.yummly.com/recipe/Roasted-caponata-bruschetta-298948 (may not work)