Chop all the veggies and heat a large pan over medium heat. Sauté the red onion, red pepper, zucchini, eggplant, and fresh garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
Add the rest of the topping ingredients: Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through.
Assembleyour bruschetta: Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.