Method

• 1.
  Preheat the oven to 200°C. Grease and line two baking trays with baking paper. Place whole eggplants on one tray and roast for 45-55 minutes until tender.
• 2.
  Toss bread and parmesan with 1 tbs oil and place on the second prepared tray. Add to oven for the final 10 minutes of cooking, turning halfway, until crisp and golden.
• 3.
  Meanwhile, heat 1 tbs oil in a frypan with a lid over medium heat. Cook onion and garlic, stirring, for 6 minutes or until softened. Add tomatoes and bring to a simmer.
• 4.
  Partially cover with lid and cook for 20 minutes or until tomatoes collapse. Pat capers dry with paper towel. Heat remaining 1/4 cup (60ml) oil in a separate frypan over high heat.
• 5.
  Add capers and cook, stirring occasionally, for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towel.
• 6.
  Slice eggplant three-quarters of the way through, then open out slightly. Place on serving plates and top with tomato mixture, capers, bread, extra parmesan and parsley and drizzle with oil to serve.