To Roast the eggplant

1. Preheat the oven to 425F. Line a large baking sheet with parchment paper
2. Place the diced eggplant in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoon at a time, tossing the eggplant after each addition
3. Arrange the eggplant on the baking sheet. Bake for 30 minutes or until tender
4. Remove the baking sheet from the oven and very carefully fold the parchment paper around the eggplant, so it wraps around all the pieces, to form a sealed package (be careful,it will be hot)
5. Let the eggplant sit for 20 minutes. This will allow the eggplant to soften further without drying it out

To make the caponata

1. While the eggplant is roasting, heat 1 tablespoon of the olive oil in a large skillet. Add the onions and garlic stir and cook over medium heat for about 6-7 minutes or until the onions are cooked and start to turn a golden color. Remove the cooked onions and garlic mixture and set them aside in a large bowl
2. To the same skillet add the pine nuts and cook over medium heat for 2-3 minutes or until they start to turn a golden color (don't leave the pine nuts unattended, they  can burn easily)
3. Place the roasted eggplant in the bowl with the cooked onions and garlic. Add the roasted red peppers, green and black olives, capers, and parsley and mix well
4. At this point taste the caponata and decide how much of the vinegar, salt, pepper, and Aleppo pepper you want to add to make it to your taste.  It's up to you how salty, tangy or spicy you want it to be. Top it with the toasted pine nuts before serving