Eggplant Caponata Vegan Crostini | Chopped

Ingredients

• 1 medium eggplant, cut into 1/2-inch cubes
• 1 teaspoon salt, for salting eggplant
• 1/4 cup olive oil, divided
• 1 cup celery, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups canned diced tomatoes
• 1/3 cup green olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 tablespoons golden raisins
• 2 tablespoons red wine vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon pine nuts, toasted
• 2 tablespoons fresh basil, chopped
• 1 baguette, sliced into 12 rounds
• 2 tablespoons olive oil, for brushing baguette
• black pepper, to taste