Wash and dice the eggplant into small, even pieces. Sprinkle lightly with salt and leave for ten minutes. Pat away excess moisture with paper towels before cooking.

Heat two tablespoons of olive oil in a large skillet. Add the eggplant and cook until softened and lightly golden. Stir often so the pieces cook evenly without burning.

Add the remaining olive oil to the skillet. Stir in onion and celery. Cook for five minutes until softened. Add minced garlic and cook for another minute.

Add crushed tomatoes, olives, capers, oregano, salt and black pepper. Stir everything together gently. Let the mixture simmer over medium-low heat until the eggplant becomes tender.

Stir in red wine vinegar and honey. Cook for another five minutes. Taste carefully and adjust the seasoning if needed. Finish with fresh parsley before removing the pan from heat.

Mix softened butter with minced garlic, parsley and a small pinch of salt. Stir until everything is evenly combined. Spread the garlic butter generously across the cut sides.

Place the prepared bread on a baking sheet. Bake at 400°F for eight to ten minutes. Remove when the edges become crisp and the garlic butter looks melted.

Heat olive oil in a medium saucepan. Add chopped onion and cook until soft. Stir in minced garlic and cook briefly until fragrant without allowing it to brown.

Add crushed tomatoes, vegetable broth, basil, salt and black pepper. Bring the mixture to a gentle boil. Reduce the heat and simmer for fifteen minutes.

Ladle the hot soup into bowls. Spoon warm caponata onto serving plates beside the garlic bread. Garnish everything with fresh parsley and serve immediately.