Preheat the oven to 425°F.
In a large bowl, toss the eggplant with salt to coat. Transfer to a colander and place over the large bowl to let drain for 1 hour.
Meanwhile, in a small bowl, stir together the vinegar, capers, olives, and brine, then set aside.
On a sheet tray, lay out the baguette slices and drizzle with 1 tablespoon of olive oil. Toast in the oven until golden and crisp, for about 5 to 7 minutes. Let cool.
Heat the remaining ¼ cup of olive oil in a large Dutch oven over medium-high heat. Add the garlic and onions, and cook until softened.
Add the eggplant, bell pepper, and tomato, then cook until the eggplant is tender.
Add the vinegar mixture with the pine nuts, parsley, basil, thyme, agave, and lemon zest, and toss to combine, scraping up any brown bits on the bottom of the pan.
Season with salt, then remove from the heat. Scoop 2 tablespoons of the caponata onto each piece of bread.
Serve and enjoy with family and friends!