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.

Ingredients

• 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

Method

1. 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. 
2. 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.
3. Allow caponata to cool. Cut bread in half and toast slightly.
4. Spoon mixture onto bread, top with mozzarella and basil, and pop under a grill to soften the cheese
5. Once cheese is browned serve hot

 

Why am I doing Meatless Mondays?  Find out why here

Did you make it?  What do you think?