Peppers:

1. Heat a large cast iron griddle; place the pepper slices on the dry griddle to slightly char; do not overcrowd the griddle.
2. Place the charred peppers in a bowl and sprinkle with salt and a drizzle of olive oil. Set the peppers aside while preparing the sauce.

Sauce:

1. Heat a large cast iron frying pan with the olive oil; add the garlic, onion and jalapeño and sauté until the garlic is fragrant.
2. Add the crushed tomatoes, capers, olives, parsley and seasonings to the sauce and simmer on a low heat for about 15 – 20 minutes. Add the peppers to the sauce and cover and turn off the heat.
3. Let the sauce sit and cool before putting the sauce in a container to refrigerate and cool.

Eggplant & Marinade:

1. Preheat Oven 350 degrees.
2. Place the sliced of eggplant on a baking sheet; drizzle with the Canola oil and sprinkle of salt.
3. Bake for 10 – 12 minutes or until slightly golden.
4. Let the slices cool.
5. Combine all of the above ingredients in a bowl; add the eggplant and toss; cover and refrigerate.

Crostini:

1. Preheat Oven 350 degrees.
2. Slice the Ciabatta bread in 1/2 inch to 1 inch slices. Place the bread slices on a baking sheet.
3. Rub each slice with the garlic and drizzle each slice with olive oil.
4. Spoon the eggplant on each slice of Ciabatta, top with the peppers and grated cheese and a drizzle of olive oil.