Caponatina Toasts

Ingredients

• 1 (6 oz) baby Italian eggplant, cut into 1/4 inch cubes
• 1 1/2 cups vegetable oil
• 1 tablespoon drained bottled small (nonpareil) capers, rinsed
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• 1/4 cup finely diced onion
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 18 (1/8 inch thick) slices ficelle or baguette
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced pitted green olives (preferably Sicilian)
• 2 tablespoons water
• Garnish: small fresh basil leaves
• Pinch of sugar

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