Caponata With Polenta Crostini

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1 medium red bell pepper

1 tablespoon olive oil, divided

5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 cups diced onion

1 tablespoon minced garlic

1 tablespoon chopped fresh thyme

1 teaspoon anchovy paste

1/4 cup balsamic vinegar

1 tablespoon capers

1 tablespoon chopped fresh flat-leaf parsley

Polenta Crostini

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