Eggplant Caponata Sandwiches with
Mozzarella & Basil
Caponata is traditionally a Sicilian dish consisting of cooked vegetables. It’s evolved since the 1700’s, here’s my take on caponata . Every batch tastes slightly different depending on the type of vegetables I use.
This mixture makes 5 cups of caponata, enough for about 10 sandwiches. If ciabattas aren’t your thing use as a pizza topping or even as a delicious dip. It’s freezer friendly too so handy to whip out when friends come over.
- 1/3 cup olive oil
- 1 medium eggplant, peeled and cut into 1cm cubes
- 1/2 green capsicum, diced
- 1 small onion, diced
- 4 white mushrooms, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/2 cup black olives, pitted and sliced
- 1 can chopped tomatoes
- 3 tablespoons tomato paste
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- Mozzarella, 2 slices per sandwich
- Baguette or ciabatta bread, to serve
- In a pan heat oil on medium heat and add eggplant, capsicum, chopped basil, 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. 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 if the mixture is too thick and sticking to the bottom of the pan.
- Allow caponata to cool. Cut bread in half and toast slightly.
- Spoon mixture onto bread, top with mozzarella and basil, and pop under a grill to soften the cheese
- Once cheese is browned serve hot
Why am I doing Meatless Mondays? Find out why here