Caponata on Toasted Bread - Christina Cooks

Ingredients

• Extra virgin olive oil
• 1 stalk celery, large dice
• 1 red or yellow onion, large dice
• 3-4 cloves fresh garlic, smashed, minced
• Sea salt
• 1 small eggplant, large dice; do not peel
• 1 1/2 cups canned, diced tomatoes, partially drained
• 10-12 green or black pitted olives, sliced
• Balsamic vinegar
• 2 tablespoons tomato paste
• 2 teaspoons salt-cured capers, rinsed very well, soaked for 15 minutes, drained
• Fresh basil, leaves torn into small pieces