Slice French bread and grill the slices on a non-stick grill pan till golden from both the sides.
Heat butter in another non-stick pan. Add onion and sauté well.
Add sugar, mix well and let the onions caramelize. Add thyme sprigs and caramelize further.
Drizzle little olive oil on bread slices and grill further.
Add little water in the pan and caramelize onions further.
Remove slices from grill pan. Add 1 tbsp olive oil in the same grill pan and heat it.
Add red and yellow bell peppers, capsicum, salt and 1 tsp crushed peppercorns and toss slightly. Grill for 3-4 minutes.
Cut dried figs into thick juliennes and add to onions along with Balsamic vinegar and mix well. Cook further.
Add remaining crushed peppercorns and salt to onions and mix well. Cook.
Halve cherry tomatoes and grill along with peppers.
Roughly chop basil sprigs and add to peppers and tomatoes. Toss to mix and grill further.
Add dried fig paste to onion-fig mixture and mix well. Cook till the mixture turns thick.
Discard thyme sprigs from onion-fig mixture and spread spoonfuls of mixture on each bread slices.
Place grilled vegetables on the slices and serve immediately.