12 slices Italian bread, cut 1/2 inch thick
1/4 cup plus 2 tbs, olive oil
1 small eggplant, about 8 oz.
1 1/2 tsp. coarse salt
1/2 chopped onion
1/2 cup celery, cut into 1/4 inch dice
1/2 cup water
1 tbs. tomato puree
4 pimiento-stuffed green olives
3 tbs. capers, rinsed and drained
tbs. white wine vinegar
3 plum tomatoes, sliced
Fresh ground black pepper

Preheat oven to 350. Brush both sides of the bread with olive oil. Place on a baking sheet for 5 minutes or until golden brown, repeat on the other side. To make the caponata, cut the eggplant in 3/4 inch dice. Place in a colander and sprinkle with 1 tsp. coarse salt. Place a plate with a weight on the top and drain for about 1 hour. Pat eggplant dry with paper towels. In a large frying pan heat olive oil over medium heat. Add the onions and cook for 2 or 3 minutes. Stir in the celery and cook until tender but crisp. Stir in the eggplant and water and cook until softened. Add tomato puree, olives, capers, pepper and salt. Simmer, stirring all the while, about 2 minutes to blend.
Remove from heat and stir in the vinegar. In a food processor or blender, coarsely chop caponata. Pile onto the crostini and garnish with the tomatoes and some more capers.