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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