Caponatina Toasts Recipe
- 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
- Special equipment: a deep-fat thermometer
- Garnish: small fresh basil leaves
- Put oven rack in middle position and preheat oven to 350°F.
- Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
- 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.)
- Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. 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. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
- Serve toasts topped with caponatina.
