Preheat oven to 400°F.

Chop eggplant into 1” cubes.

Using a large bowl, add eggplant, 2 Tbsp olive oil, salt and pepper; toss until well combined.

Spread mixture onto a parchment-lined baking sheet.

Roast for 20-25 minutes, or until eggplant is soft and some pieces have caramelized; set pan aside.

Meanwhile, add 1 Tbsp of olive oil to a large, deep skillet; place over medium heat. Once hot, add onions and celery.

Sauté, stirring occasionally, for 5 minutes.

Add garlic and continue cooking, stirring occasionally, for 1-2 minutes.

Add bell peppers and continue cooking, stirring occasionally, for 8-9 minutes.

Add roasted eggplant and continue cooking, stirring occasionally, for 4-5 more minutes, or until all vegetables are tender.

Add tomatoes and continue cooking, stirring occasionally, for 6-8 minutes, or until tomatoes have begun to soften.

Add olives, capers, raisins, sugar and vinegar; stir until well combined. Reduce heat to medium-low Continue cooking, stirring occasionally, for 20-25 minutes, or until mixture thickens. (Note: If mixture dries out, add a bit of water.)

Remove pan from stove and let mixture cool to room temperature. (Note: If possible, cover and refrigerate mixture overnight. The flavors will meld into a much tastier dish! Let come to room temperature again before serving.)

Spoon mixture over baguette slices and top with sunflower seeds and feta cheese before serving.