to make the pickled eggplant:
Place the eggplant and salt into a mixing bowl and toss to coat. Then move the eggplant to a strainer and weigh it down with something heavy (a gallon jug of water, a heavy pot, etc.) to extract some of the water and remove the bitterness. Allow to sit for a few hours to drain the liquid. Then, combine the eggplant and vinegar in a mixing bowl and allow to sit for 30 minutes so the eggplant soaks the vinegar, then repeat the pressing process. Finally, remove the eggplant and place in a container and cover with extra virgin olive oil. The pickled eggplant can be stored in the refrigerator for a few months.
to assemble the crostini:
Preheat oven to 400F.
Season the artichokes with the olive oil, salt and pepper and lay on a sheet pan. Roast until tender, 15 to 20 minutes, and set aside.
In a medium sautée pan over medium heat, warm the olive oil then add the artichokes, eggplant and capers. Cook for 3 minutes then add the tomato sauce. Cook for 3 to 4 minutes more, watching to make sure the mixture doesn't get too dry. Season with salt and pepper then toss in the parsley leaves. Immediately pour mixture on toasted bread. Finish with a drizzle of Saba and extra virgin olive oil.