Name: Caponatina Toasts
Yield: Makes 18 hors d'oeuvres
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; Garnish: small fresh basil leaves; a deep-fat thermometer

Caponatina ToastsVictoria Pearson

Caponata is a Sicilian antipasto; its bold flavors usually include eggplant, anchovy, olives, and capers. We call our version a "caponatina," because we've finely diced the ingredients for a more refined hors d'oeuvre.

Active time: 45 min Start to finish: 1 hr

Cooks' notes:

• Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

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