1/4 cup olive oil
3 1/2 cups 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red wine vinegar
1 1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
8 to 12 (1/2-inch thick) diagonal slices of country-style Italian bread
Flat-leaf parsley sprigs, for garnish
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