Eggplant Caponata Crostini

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One 1 1/2-pound eggplant

Kosher salt

3 tablespoons extra-virgin olive oil

1 small red onion, sliced

1 tablespoon drained capers

1 tablespoon chopped kalamata olives

1 tablespoon aged balsamic vinegar

1/2 cup tomato sauce or puree

Freshly ground pepper

40 thin toasted slices of baguette, for serving

1 tablespoon chopped basil

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