For the Fall Vegetable Topping:Preheat oven to 375°F. Heat large sauté pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes. Add the onion, red pepper and garlic and sweat for 3 minutes.

Season with salt and pepper; add the butter and olive oil, and then the parsnips, squash and eggplant. Stir to coat the ingredients with the butter and oil.

Place in oven and let roast until just tender, about 15 to 20 minutes, stirring twice.

Remove from the oven and season with salt and pepper. Toss with the vinegar, pistachios, capers and raisins.

For the whipped feta:

In stand mixer with paddle attachment, whip cream cheese until fluffy, about 2 minutes. Add crumbled feta, heavy cream and salt and mix for another minute.

Toast nice crusty sourdough thick slices in butter until golden brown.

Spread with whipped feta and top with caponata.

Note: Leftovers are amazing as a roasted vegetable sandwich smeared with the whipped feta