Preheat your oven to 450°F.

Place the eggplant, bell pepper, and onion on a baking sheet and roast for about 25-30 minutes, turning them halfway through.

Once done, let them cool, then peel and chop them into bite-sized pieces.

In a bowl, combine the roasted vegetables with the sliced strawberries, chopped olives, parsley, minced garlic, balsamic vinegar, and olive oil.

Mix well and refrigerate for at least 1 hour to let the flavors meld.

Reduce the oven temperature to 350°F.

Arrange the baguette slices on a baking sheet, brush them lightly with olive oil, and bake until they’re crisp, for about 8-10 minutes.

Once the bread is done, spread a generous amount of the vegetable-strawberry mixture on each slice.

If using, place an anchovy fillet diagonally across the topping and add capers on either side.