Peel and dice onion.

Peel and mince garlic cloves.

Finely chop plum tomatoes.

Cut off eggplant stem, then slice the rest of the eggplant into ¾-inch cubes.

Put in a colander and toss with 1 teaspoon salt. Drain for 20 minutes.

Squeeze eggplant dry with a paper towel, wiping off excess salt.

While eggplant is draining, heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat.

Sauté diced onion for 8-10 minutes, until softened and beginning to caramelize around the edges.

Remove onions from pan and set aside.

Add 2 more tablespoons of olive oil, then eggplant cubes. Turn heat to medium-high.

Cook for 15 minutes, until tender and browned around the edges.

Add chopped tomatoes, onions, garlic, and capers.

Cook for 8 minutes, stirring frequently.

Stir in chopped basil, then cook for another 2 minutes.

While vegetables are cooking, slice loaf of bread into diagonal slices, then place on a parchment-lined baking sheet.

Combine remaining 2 tablespoons olive oil with remaining ¼ teaspoon salt and pepper in a small bowl.

Use a pastry brush to brush over each slice of bread.

Bake for 10-12 minutes, until lightly toasted.

When toasts have cooled slightly, top with a couple of spoonfuls of the eggplant mixture.

Sprinkle with the slivered basil leaves to serve.