Eggplant Caponata Crostini With Pomegranate-Balsamic Drizzle

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Big Girls Small Kitchen


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3 fresh French baguettes, cut on the bias into thin slices

olive oil

2 garlic cloves, crushed

red pepper flakes

4 tbsp olive oil

3 medium eggplant (or two large), cut into ½ cubes

2 Vidalia onions, diced

2 cloves garlic, minced

1 (12oz) can of fire-roasted diced tomatoes

1 cup golden raisins

3/4 cup basil, coarsely chopped (reserve 1/4 for garnish)

1/3 cup balsamic vinegar

3 tbsp pomegranate juice

salt and red pepper to taste

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