Heat extra-virgin olive oil in a large saucepan over medium-high heat. Add eggplant and cook 7–10 minutes or until slightly softened.

Add tomato and cook for 8–10 minutes more or until tomatoes are broken down and eggplant is softened.

Stir in vinegar and capers and cook two minutes more. Remove from heat and stir in parsley, salt, and pepper.

Spoon a few tablespoons of eggplant and tomato mixture onto each slice of toasted baguette and garnish each with a basil leaf.