Roasted Eggplant Caponata

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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