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Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]
Eggplant Caponata Sandwiches  Toplef10Eggplant Caponata Sandwiches  1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Eggplant Caponata Sandwiches  I22gcj10Eggplant Caponata Sandwiches  14dhcg10

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Eggplant Caponata Sandwiches

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Eggplant Caponata Sandwiches  Empty Eggplant Caponata Sandwiches

Post  SQWIB 11/27/2018, 7:34 am

Eggplant Caponata Sandwiches

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



  • Caponata on fresh baked Ciabatta (recipe below)
  • Fried Eggplant
  • Anaheim Pepper stuffed with Chicken Sausage, Mozzarella, Fresh Basil and Sauce.
  • Salmon

Makes 5 cups of Caponata, enough for about 10 sandwiches



  • 1/3 cup olive oil
  • 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
  • 1/2 green bell pepper, diced
  • 1 small onion, diced
  • 4 ounces white mushrooms, chopped
  • 3 cloves garlic, minced
  • 1/2 cup black olives, pitted and sliced
  • 1 6-ounce can tomato paste
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • Baguette or ciabatta bread, to serve
  • Fresh mozzarella, about 2 thick slices per sandwich, to serve
  • Fresh basil leaves, optional, to serve


  1. 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.
  2. 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.
  3. Allow Caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.

SQWIB
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Eggplant Caponata Sandwiches  Empty Re: Eggplant Caponata Sandwiches

Post  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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