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Peel eggplant, if desired, and cut into 1/4-inch cubes. (You should have about 5 cups.) Heat oil in a large skillet; add eggplant and onion. Cook, uncovered, over medium-high heat for about 10 minutes or until tender, stirring occasionally. Stir in tomatoes, wine, vinegar, capers, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until liquid is evaporated. Cool slightly; cover and chill at least 3 hours.
Before serving, slice bread; brush cut sides with a little olive oil. Arrange slices in a single layer on the unheated rack of a broiler pan. Broil a few inches from the heat for 2 to 3 minutes, turning once. Serve with eggplant dip. Garnish dip with fresh thyme, if desired.