Eggplant Caponata With Golden Raisins

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3/4 pound eggplant, peeled and cut into 1/2-inch dice


2 tablespoons golden raisins

2 1/2 tablespoons extra-virgin olive oil

1 small onion, finely diced

1 celery rib, finely diced

1/2 red bell pepper, cut into 1/2-inch dice

1 garlic clove, minced

1/2 jalapeƱo, seeded and minced

1/2 tablespoon tomato paste

1 medium tomato, cut into 1/2-inch dice

2 tablespoons chopped pitted green olives

1/2 tablespoon capers

1/2 tablespoon sherry vinegar

Freshly ground pepper

30 baguette slices, brushed with olive oil and toasted

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