Ingredients

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

Description

Caponata Is A Sicilian Antipasto; Its Bold Flavors Usually Include Eggplant, Anchovy, Olives, And Capers. We Call Our Version A 'caponatina,'...

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