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