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Ingredients

• 3/4 pound  eggplant, peeled and cut into 1/2-inch dice
•   Salt
• 2 tablespoons  golden raisins
• 2 1/2 tablespoons  extra-virgin olive oil
• 1   small onion, finely diced
• 1   celery rib, finely diced
• 1/2   red bell pepper, cut into 1/2-inch dice
• 1   garlic clove, minced
• 1/2   jalapeno, seeded and minced
• 1/2 tablespoon  tomato paste
• 1   medium tomato, cut into 1/2-inch dice
• 2 tablespoons  chopped pitted green olives
• 1/2 tablespoon  capers
• 1/2 tablespoon  sherry vinegar
•   Freshly ground pepper
• 30   baguette slices, brushed with olive oil and toasted

Description

As A Nod To The Grape Harvest, Chef Ben Towill Of Silkstone And The Fat Radish Restaurant In New York City Adds Golden Raisins To This Tangy Caponata. It's Delicious On Toast Or With Pecorino Cheese.

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