Caponata With Flatbread

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2 medium eggplants (about 1 pound each), halved lengthwise

1 tablespoon plus 1 teaspoon red-wine vinegar

2 teaspoons sugar

Coarse salt and freshly ground pepper

1 cup fresh flat-leaf parsley, chopped

2/3 cup chopped homemade or store-bought roasted red peppers

1/4 cup drained brine-packed capers, rinsed

48 whole-wheat flatbreads

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