Preheat oven to 400 degrees. Peel and cut the eggplant into 1/2-inch cubes. Halve, peel, and chop the onion. Halve the grape tomatoes. Coarsely chop the olives. Thinly slice the basil and garlic.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the tomatoes and olives and cook for another 3 minutes, until tomatoes start to soften. Set aside.

In the same pan, heat 1 tablespoon olive oil over medium heat. Add the eggplant and cook, tossing, for 6-7 minutes, or until browned on all sides. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.

Return the onions, tomatoes, and olives to the pan with the eggplant. Stir in the red wine vinegar, basil, and 1 tablespoon honey.

Halve the ciabatta lengthwise and toast it in the oven on a baking sheet for about 5 minutes. While the ciabatta toasts, toss the arugula with 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper.

Serve the caponata on the toast and top with goat cheese crumbles. Serve with the arugula salad on the side.