Prepare the Vegetables: Begin by cutting the eggplant and zucchini into bite-sized chunks, leaving the skins intact. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and zucchini, sautéing for 5–7 minutes until tender and lightly golden.

Sauté Aromatics: In the same skillet, add diced celery, red onion, and minced garlic. Cook for 3–5 minutes, stirring frequently, until vegetables soften.

Create the Stew Base: Stir in chopped tomatoes, capers, olives, red wine vinegar, and caster sugar. Increase heat to medium-high, cooking for 2–3 minutes until simmering.

Incorporate the Eggplant and Zucchini: Gently fold the sautéed eggplant and zucchini back into the skillet. Reduce heat to low and cover, letting it simmer for 15 minutes.

Final Seasoning and Serve: Adjust seasoning if needed. Let it sit while preparing the baguette.

Toast the Baguette: Preheat oven to 400°F (200°C). Slice baguette and toast for 5–7 minutes. Rub warm slices with garlic.

Assemble and Garnish: Spoon Caponata onto toasted baguette slices, garnish with fresh basil and drizzle with olive oil.