Tiny-Dice Caponata on Parmesan Croutons

7 tablespoons olive oil
1 Japanese eggplant, cut into tiny dice
Kosher salt and freshly ground pepper to taste
½ red bell pepper, cored, seeded and cut into tiny dice
½ yellow bell pepper, cored, seeded and cut into tiny dice
1 small Spanish onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 tablespoons raisins, soaked in hot water for 10 minutes, drained and coarsely chopped
3 tablespoons coarsely chopped Spanish capers
12 thin slices Italian bread, like ciabata or Pugliese
1 tablespoon good-quality Parmesan cheese
6 thinly sliced basil leaves for garnish

Nutritional Information
- Nutritional analysis per serving (6 servings)
  358 calories; 18 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 7 grams protein; 1 milligram cholesterol; 504 milligrams sodium

6 appetizer servings

Preheat the oven to 375 degrees. In a large skillet, over high heat, heat 3 tablespoons oil. Add the eggplant and cook, stirring, until well browned and soft, about 5 minutes. Season with salt and pepper. Transfer to medium bowl. Wipe out the skillet, return to the heat and heat 1 tablespoon oil. Add the bell peppers and cook, stirring occasionally, until soft, about 3 minutes. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the onion and cook, stirring, until browned and soft, about 1 minute. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the garlic and cook, stirring frequently, until fragrant, about 45 seconds. Transfer to the bowl. Stir in the raisins and capers. Set the mixture aside.
In a large bowl, toss the bread slices with the remaining 1 tablespoon olive oil and season with salt. Arrange the slices on a baking sheet, sprinkle with the cheese and bake until golden brown, about 3 minutes.
Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.

20 minutes