Caponatina Toasts

Ingredients

• 6 oz baby eggplant italian cut into 1/4-inch cubes
• 18 servings basil fresh
• 0.1 teaspoon pepper black
• 1 tablespoon capers rinsed drained (nonpareil)
• 2 tablespoons celery diced finely
• 0.1 teaspoon cinnamon 
• 2 tablespoons olive diced green pitted finely (preferably Sicilian)
• 1 tablespoon olive oil 
• 0.3 cup onion diced finely
• 1 teaspoon red-wine vinegar 
• 0.3 teaspoon salt 
• 1 pinch sugar 
• 1 tablespoon tomato paste 
• 1.5 cups vegetable oil 
• 2 tablespoons water 
• 2.3 inch crusty baguette 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• kitchen thermometer
• slotted spoon

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
3. Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
4. Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.
5. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute.
6. Add eggplant and celery and cook, stirring gently, 1 minute.
7. Transfer caponatina to a bowl and cool to room temperature.
8. Serve toasts topped with caponatina.
9. • Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.