Caponatina Toasts

• 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

1. Put oven rack in middle position and preheat oven to 350F.
2. Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
3. Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375F on thermometer.
4. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain.
5. (Return oil to 375F between batches.)
6. Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.
7. Add tomato paste and cinnamon and cook, stirring, 1 minute.
8. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute.
9. Add eggplant and celery and cook, stirring gently, 1 minute.
10. Transfer caponatina to a bowl and cool to room temperature.
11. Serve toasts topped with caponatina.

ficelle, vegetable oil, baby italian eggplant, onion, olive oil, tomato paste, cinnamon, water, redwine vinegar, sugar, green olives, capers, salt, black pepper, celery, thermometer, basil leaves

Taken from www.epicurious.com/recipes/food/views/caponatina-toasts-109631 (may not work)