Caponatina Toasts

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.

3. 3

   Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375F on thermometer.

4. 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. 5

   (Return oil to 375F between batches.)

6. 6

   Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.

7. 7

   Add tomato paste and cinnamon and cook, stirring, 1 minute.

8. 8

   Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute.

9. 9

   Add eggplant and celery and cook, stirring gently, 1 minute.

10. 10

    Transfer caponatina to a bowl and cool to room temperature.

11. 11

    Serve toasts topped with caponatina.

* Per serving · 4 servings · Values may vary.