Eggplant Caponata Crostini With Pomegranate Balsamic Drizzle

Ingredients

• 3 fresh French baguettes, cut on the bias into thin slices
• olive oil
• 2 garlic cloves, crushed
• red pepper flakes
• 4 tbsp olive oil
• 3 medium eggplant (or two large), cut into ½ cubes
• 2 Vidalia onions, diced
• 2 cloves garlic, minced
• 1 (12oz) can of fire-roasted diced tomatoes
• 1 cup golden raisins
• 3/4 cup basil, coarsely chopped (reserve 1/4 for garnish)
• 1/3 cup balsamic vinegar
• 3 tbsp pomegranate juice
• salt and red pepper to taste

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