Eggplant Caponata Crostini

Ingredients

• One 1 1/2-pound eggplant
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, sliced
• 1 tablespoon drained capers
• 1 tablespoon chopped kalamata olives
• 1 tablespoon aged balsamic vinegar
• 1/2 cup tomato sauce or puree
• Freshly ground pepper
• 40 thin toasted slices of baguette, for serving
• 1 tablespoon chopped basil

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