Roasted Eggplant Caponata

Name: Roasted Eggplant Caponata
Ingredients: 1 large eggplant (1 1/2 pounds); Good olive oil; 4 ounces jarred roasted red peppers, chopped; 1/2 cup large green olives, pitted and chopped; 1 cup chopped yellow onion; 1/8 teaspoon crushed red pepper flakes; 1 tablespoon minced garlic (3 cloves); 3 tablespoons minced parsley; 2 tablespoons pine nuts, toasted; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons drained capers; 2 tablespoons tomato paste; 1 tablespoon red wine vinegar; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; Toasted pita triangles, for serving