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

　　

Ingredients

Makes 18 hors d'oeuvres

　　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

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.

　　

Step 5

Serve toasts topped with caponatina.

　　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.