Spicy Caponata Caviar

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1 large eggplant

2 tablespoons extra-virgin olive oil (EVOO)

4 cloves garlic, finely chopped

2 pinches crushed red pepper

2 ribs celery from the heart, finely chopped

1 small onion, finely chopped

1 Cubanelle pepperstemmed, seeded and finely chopped

1 roasted red pepperstemmed, seeded and chopped

6 oil-cured black olives, pitted and chopped

6 Sicilian or other large green pitted olives, chopped

1 tablespoon capers, drained

Flat-leaf parsley, chopped (a generous handful)

Salt and freshly ground pepper

Sesame, garlic or plain melba toast, or sliced semolina bread

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