Preheat oven 425 degrees

Dice eggplant, put in bowl with olive oil. Put parchment paper on baking sheet then place eggplant on the paper. Bake 15 minutes

Add oil to medium skillet, add onion, red pepper flakes, and paprika. Cook for 5 minutes. Add garlic, saute for 1 minute. Remove from heat.

Remove eggplant from oven, add to bowl with onion mixture. Then add capers, diced tomatoes, sherry vinegar and oregano. Cover and refrigerate for 45 minutes.

Brush some olive oil on bread and add eggplant mixture. Top with a few blue cheese crumbles. Turn on broiler and broil for 3-4 minutes.