Caponata With Garlic Crostini

• Caponata:
• 1 tablespoon olive oil
• 4 cups diced eggplant (about 1 pound)
• 1 cup coarsely chopped Vidalia or other sweet onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup golden raisins
• 2 tablespoons capers, drained
• 1 tablespoon pine nuts, toasted
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• Crostini:
• 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
• 1 garlic clove, halved
• Olive oil-flavored cooking spray

1. To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in basil.
2. Preheat oven to 375u0b0.
3. To prepare crostini, place bread slices on a baking sheet. Bake at 375u0b0 for 7 minutes or until toasted. Rub cut sides of garlic clove over one side of each bread slice. Coat the bread slices with cooking spray, and bake an additional 2 minutes. Serve caponata with crostini.

olive oil, eggplant, vidalia, red bell pepper, yellow bell pepper, garlic, brown sugar, lemon juice, salt, golden raisins, capers, pine nuts, basil, crostini, bread, garlic, olive oil

Taken from www.myrecipes.com/recipe/caponata-with-garlic-crostini (may not work)