Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar

2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed
mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet
over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the
eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the
red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until
translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and
oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the
flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar,
sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan
over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the

toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata
on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper.
Chill until ready to serve, or keep at room temperature up to 1 hour.