Egplant Caponata

1 Ib of Eggplant grill and cut medium dice
1 tbsp Red Wine Vinegar
1 Roasted Pepper diced
2 tbsp Chopped Mediterranean Olive Medley Pitted
2 tbsp Chopped Cheerry 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