Caponata with Grilled Crostini - Andrew Zimmern

Ingredients

• 1 cup olive oil, plus 3 tablespoons
• 6 basil leaves, plus a couple extra leaves for garnish
• 3 garlic cloves
• 28-ounce can San Marzano diced tomatoes
• 6 ribs celery, cut into 1-inch batons
• 3 eggplants, cut into 1-inch cubes, salted and drained well
• 1 large onion, diced
• 1 cup green olives (green lugques work well), sliced
• 1/2 cup salt-packed capers, rinsed and de-salinated
• 1/2 cup white wine vinegar
• 3 tablespoons sugar
• 1/4 cup red pepper, micro diced
• 1/4 cup yellow bell pepper, cut in matchsticks (alumettes)
• Bread, garlic & olive oil for serving