In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes. Squeeze out any excess water.

Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes. Drain.

In a medium saucepan, heat 1 1/2 tablespoons of the olive oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add the red bell pepper, garlic, and jalapeno and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes. Transfer the mixture to a bowl.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.

Transfer the eggplant to the bowl and add the olives, capers, raisins, and sherry vinegar. Season with salt and pepper. Let the caponata cool to room temperature and serve with the baguette toasts.

The caponata can be refrigerated for up to 3 days. Serve at room temperature or lightly chilled.