First make the tomato sauce -Run the chopped onion and tomato in the blender to a chunky consistency. Do not purxe9e the mixture, but blend till very small chunks are visible. This will give the caponata a better texture.
Heat the oil in a pan, add the garlic paste and sautxe9 for a minute. Add the chunky onion-tomato mixture, grated carrot and salt. Cook till the raw smell of onion disappears and everything is well cooked and the consistency of a very thick sauce. This should take about 8 to10 minutes.
Keep aside. You will not need all the tomato sauce for the caponata. You can refrigerate the rest for upto a week and itu2019ll stay longer in the freezer.
Now make the caponata - First pre-heat your oven to 230C (450F). Cut off the stalk on the eggplant and cut each one into half lengthwise. Place them, cut side down on a greased baking tray and lightly coat the eggplant halves with oil.
Bake them for about 20 to 25 minutes till the skins turn brown (not burnt) in colour. Take them out and let them cool. Peel the skins off and chop the eggplant into 1/2" cubes.
Heat the remaining olive oil in a pan. Add the onions and sautxe9 for a couple of minutes, till they become a little soft. Add the pine nuts, figs, chilli flakes and cook for about 5 minutes, on low to medium heat, stirring occasionally.
Now add the chopped eggplant, brown sugar, the tomato sauce (from above), balsamic vinegar and salt. Cook this for another 5 minutes or so on medium heat till done. Add the dried celery and the other herbs. Mix well and take it off the heat.
Lightly drizzle baguette or garlic bread slices with olive oil and toast or grill them till golden brown. Top with the caponata and serve.