Eggplant and Roasted Peppers Bruschetta

I was looking for recipes for crostini toppings. I checked on Food Network and found one with eggplant, which I changed a little bit and adapted it for my taste.
It is best made one day ahead, so that the flavors are enhanced.
Here it is.

Ingredients:

1 eggplant, diced (no need to peel)
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil, plus 2 tablespoons for sauteing
2 tablespoons garlic, minced
1 onion, diced
1/2 cup pitted and diced kalamata olives
1/4 cup capers
3/4 roasted red peppers, cut in small strips
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves


Preparation:

Preheat the oven to 450 degrees F.
In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the garlic. Cook until the garlic browns, about 1 to 2 minutes, then add the onion. Cook until the onion softens, 3 to 4 minutes more. Remove from heat and allow to cool.
Remove the eggplant from the oven and transfer it to a bowl. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the wine vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for at least 30 minutes to cool and improve the flavors.

Serve over toasted baguette slices.

Note: To enhance the flavors, this dish is best if prepared one day ahead. Keep refrigerated in that period.