16 ½" slices of French bread – grilled or broiled on both sides
¼ cup chopped fresh basil-divided
Heat olive oil in a large skillet over medium heat. When shimmering, add tomatoes, eggplant, garlic, red pepper flakes and pepper. Sauté for 15 minutes, stirring occasionally. Add ½ of the basil (1/8 cup) and stir into vegetable mixture. Simmer for another 15 minutes or until mixture is thick enough to spread.
Spread each slice of bread with the tomato mixture and garnish with remaining fresh basil and capers. Serve immediately.