Crostini With Roasted Vegetables And Pine Nuts

• 1 large eggplant (about 1 1/4 pounds)
• 1 large green bell pepper (about 1/2 pound)
• 1 large red bell pepper (about 1/2 pound)
• 1 large yellow bell pepper (about 1/2 pound)
• 1/4 cup pine nuts, toasted
• 1 teaspoon olive oil
• 1/4 teaspoon ground red pepper
• 1 large garlic clove, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon capers
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 36 (3/4-inch) slices French bread (about 1 pound), toasted

1. Preheat oven to 500u0b0.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500u0b0 for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.
3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.
4. Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and saute 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
5. Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.

eggplant, green bell pepper, red bell pepper, yellow bell pepper, pine nuts, olive oil, ground red pepper, garlic, balsamic vinegar, capers, sugar, salt, bread

Taken from www.myrecipes.com/recipe/crostini-with-roasted-vegetables-pine-nuts (may not work)