Eggplant Caponata Sandwiches

SQWIB 11/27/2018, 7:34 am

(we made this recipe on open face ciabatta rolls)
Eggplant Caponata Sandwiches 27959849930_667529a1be_b

Makes 5 cups of Caponata, enough for about 10 sandwiches

Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
Allow Caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.

**sanderson** 11/27/2018, 11:32 pm

SQWIB, you have posted some delicious looking recipes. Thank you, especially the ones from the garden.


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Re: Eggplant Caponata Sandwiches