Make the marinated eggplant and mozzarella: Follow recipe instructions for the eggplant and mozzarella. I used fresh mozzarella that I sliced before marinating.
Tomato salad
Using a sharp knife, finely dice the tomatoes. Place in a medium bowl.
Finely chop the red onion and basil then add to the tomatoes. Dress with extra-virgin olive oil, red wine vinegar and a generous pinch of salt and black pepper. Mix then taste and adjust seasoning if necessary. Set aside.
Grill the bread
Slice ciabatta bread into slices.
Drizzle each slice with olive oil then toast in a grill pan for a few minutes per side until golden brown and toasted.
Rub the bread slices with a halved clove of garlic.
Assemble the bruschetta board
Place the grilled bread on a large serving board or tray.
Transfer the pesto and tapenade to small bowls.
Place the marinated eggplant and mozzarella on the board then add the prosciutto, goat's cheese and cherry tomatoes.
Transfer the tomato mixture to a serving dish and add to the board.
Add olives and capers then finish with fresh basil leaves.