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4 plum tomatoes, halved lengthwise

2 medium globe eggplants, cut into 3/4-inch-thick slices

Extra virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup canola oil

1 large stalk celery, diced

1 small red onion, diced

1/2 cup Sicilian green olives, pitted and chopped

1/2 cup white wine vinegar

1/4 cup golden raisins

2 tablespoons capers, drained

1 tablespoon granulated sugar

Pinch red chile flakes

1/4 cup chopped fresh basil, plus more for garnish

1/4 cup chopped flat-leaf parsley

1 loaf Italian bread, sliced into 1/2-inch-thick slices

8 ounces ricotta salata, crumbled