Caponata with Flatbread

Preheat oven to 350 degrees. Place eggplants, cut sides down, on a parchment-lined baking sheet. Roast until soft, about 1 hour. Let stand until cool enough to handle but still warm.

Scoop flesh into a bowl; discard skins. Add vinegar, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir until smooth. Let cool completely.

Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread.