Crostini With Roasted Vegetables And Pine Nuts

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1 large eggplant (about 1 1/4 pounds)

1 large green bell pepper (about 1/2 pound)

1 large red bell pepper (about 1/2 pound)

1 large yellow bell pepper (about 1/2 pound)

1/4 cup pine nuts, toasted

1 teaspoon olive oil

1/4 teaspoon ground red pepper

1 large garlic clove, minced

2 tablespoons balsamic vinegar

1 tablespoon capers

1/2 teaspoon sugar

1/4 teaspoon salt

36 (3/4-inch) slices French bread (about 1 pound), toasted

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