Preheat the oven to 400˚F.
Season the eggplant cubes with salt and set aside while the oven preheats.
Pat dry the eggplant with paper towels and transfer them to a sheet pan.
Drizzle with olive oil and toss to coat.
Roast for 20 to 25 minutes, or until browned and tender.
In the meantime, in a mixing bowl whisk together the tomato juice, vinegar, parsley, and sugar.
To the tomato mixture, stir in the chopped tomato, raisins, and olives.
Heat extra virgin olive oil in a 12-inch skillet set over medium-high heat.
Add bell pepper and onion and cook, stirring occasionally, for about 7 minutes, or until softened and a bit browned.
Reduce heat to medium-low.
Stir in the cooked eggplant and tomato juice mixture; bring to a simmer and cook for about 5 to 8 minutes, or until sauce is thickened. You can cook for longer, or to desired consistency.
Remove from heat.
For best flavor, let the caponata sit at room temperature for 1 hour before serving.
Taste and adjust; more salt, more vinegar, etc...
Top with pine nuts and serve with ciabatta.