Eggplant Caponata Mint Crostini

Ingredients

• 1 eggplant, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 1 cup crushed tomatoes
• 1/4 cup chopped olives
• 2 tablespoons capers
• 1 tablespoon red wine vinegar
• 1/3 cup chopped fresh mint
• Crostini, olive oil, salt, and pepper

Method

1. Saute eggplant in olive oil until browned and tender.
2. Cook onion and celery until soft, then add tomatoes, olives, capers, vinegar, salt, and pepper.
3. Stir eggplant back in and simmer until glossy.
4. Cool slightly and fold in mint.
5. Spoon caponata over crostini.