Eggplant Caponata

1 Ib of Eggplant grilled and diced (medium sized)
1 tbsp Red Wine Vinegar
1 Castella Roasted Pepper (diced)
2 tbsp Castella Mediterranean Olive Medley Pitted (Chopped)
2 tbsp Chopped Cherry Tomatoes
1 tsp Castella Minced Garlic
1 tsp Castella Basil
1/8 tsp Castella Crushed Red Pepper
French bread crostini
Castella Crumbled Feta Cheese for garnish