Roasted Eggplant Caponata

Name: Roasted Eggplant Caponata
Ingredients: 1 medium eggplant, trimmed and cut into 1/2-inch pieces; 1 red bell pepper, seeded and chopped; 1 large shallot, chopped; 1/2 cup extra-virgin olive oil; 1 teaspoon finely chopped garlic; Kosher salt and freshly ground black pepper; 1/4 cup chopped flat-leaf parsley; 2 tablespoons brined capers, drained and chopped; 2 tablespoons golden raisins; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon red pepper flakes; 1 tablespoon toasted pine nuts; Baguette slices, for serving