Caponata Picnic Sandwiches

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Easy to make and perfect to bring on a picnic. Healthy too. Look forward to making it again soon!

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I love this recipe because it's quick, easy and delicious. Cooking is not one of my fortes but this recipe made it seem like second nature. I will definitely make it again.

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Everyone loved this recipe. I wanted a caponata that was more spreadable for bread or crackers, so after the mixture cooled, I put it in a food processor for a few pulses. I also added a little more sugar and used sweet roasted red peppers instead of regular red peppers. Overall it was really great!

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Giada is Italian for "genius". This is SOOOO good!

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This is a crowd pleaser for sure! I've made it 3 times and everyone LOVES it. I served it as an appetizer spread on thin slices of bread, I've also served it as a side dish, sans the mozzarella, but you could grate it and sprinkle it on top. The rasins really give it 'zing'. Try it you'll like it!!!

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Great basic caponata not only for sandwiches, but great on fish, pizza, and chicken. I use just a touch more sugar and a little less oil. If eggplant isn't your thing, you can substitute artichoke hearts.

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The vegetables blend so well with this meal sandwich but it gets messy. I also used pieces of chuck roast with this sandwich (just tossed it in with the vegetables and it made the sandwich taste better.

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I made this last night for my boyfriend & I am enjoying the leftovers at work today. This recipe is easy, flavorful & versatile. I made a few minor alterations, because of what I had on hand: dried blueberries & cherries instead of raisins, 1/8 c balsamic & 1/8 c aged sweet red wine instead of red wine vinegar & I always use agave nectar instead of sugar in recipes. I am not sure if these amendments made any difference, bu it was fabulous! The possibilities are endless with this one, I can imagine it over grilled chicken or lamb chops, wrapped in a tortilla or cold on a bed of lettuce. I am so glad that I found this now, I will be making it all summer long! Thank you!

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just wonderful, had this recipe years ago and now found it on your network
thanks Food Network

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I will Make these again.