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Preheat oven to 400 degrees. Lightly coat baking sheet with olive oil. Toss eggplant halves with 1 tablespoon olive oil and arrange on sheet pan. Bake 20 minutes until lightly brown and tender, but not falling apart. Remove from oven and set aside.
While eggplant bakes, coat bottom of large skillet with 1 tablespoon olive oil and place over medium heat. Add onions and sweet peppers. Season generously with sea salt. Sauté 5 minutes, or until tender. Add garlic and sauté 1 minute more. Add wine and simmer. Allow 3 to 4 minutes to cook until liquid is reduced by half. Add cubed tomato, crushed tomatoes, capers, rosemary, oregano, and red pepper flakes to skillet. Give everything a stir and simmer 5 minutes. Gently stir roasted eggplant into mixture and return to simmer. Allow to cook until all veggies are tender and sauce thickens a bit, about 5 minutes more. Remove from heat and season with more sea salt and pepper, to taste. Serve with crusty bread or over pasta.