Grilled Eggplant Caponata (Vegan)

Directions:

1. Heat grill to medium-high.
2. Brush a grilling topper with olive oil.
3. Put the eggplant on the topper and cook until all the eggplant is browned.
4. Remove from grill and set aside to cool.
5. Heat a sauce pot and sauté the onion and garlic until the onion is translucent, about 3 minutes.
6. Add the vinegar and reduce until all the liquid is absorbed.
7. Add the tomato sauce, capers, crushed red pepper, sugar and currants.
8. Bring to a low simmer for 15 minutes, then season.
9. Remove from heat and put the sauce in a container and cool in the refrigerator.
10. Once the tomato sauce has completely cooled, mix in the torn basil leaves, pine nuts, and eggplant.
11. Mix thoroughly until all the eggplant is coated with sauce, then let sit for 30 minutes.
12. While the eggplant is marinating, dip each of the slices of baguette in Extra Virgin Olive Oil, and place in a grlling basket.
13. Place the basket on the grill and toast the bread. Place the crostinis on a platter and top with a 1 tbsp of the eggplant.
14. Garnish with some torn basil or parsley.