Caponata with Garlic Crostini

Ingredients

• Crostini:
• Caponata:
• ¼ cup golden raisins
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• Olive oil-flavored cooking spray
• 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
• ½ cup diced red bell pepper
• + 11 more ingredients
• • 1 tablespoon pine nuts, toasted
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 4 cups diced eggplant (about 1 pound)
  • 1 garlic clove, halved
  • 2 tablespoons capers, drained
  • ½ cup diced yellow bell pepper
  • 2 tablespoons fresh lemon juice
  • 1 cup coarsely chopped Vidalia or other sweet onion
  • 1 tablespoon brown sugar

To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in ...

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