Caponata Picnic Sandwiches

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

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
Watch how to make this recipe.
  • 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.


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