Caponata Picnic Sandwiches |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Received in an email from Gourmet-recipes-from-around-the-world. The provenance was listed as from The Sun News, Myrtle Beach, SC, May 28, 2008. Plan to use this as a tightly wrapped hiker's sandwich over the holidays on fresh home made ciabatta. Will be breaking out next summer to use eggplant, tomatoes & peppers from the garden too! Ingredients:
1/4 cup olive oil |
1 stalk celery, chopped |
1 eggplant, cut into 1/2 inch pieces |
salt |
1 red bell pepper, cut into 1/2 inch pieces |
1 medium onion, chopped |
14 ounces tomatoes, canned, diced |
3 tablespoons raisins |
1/2 teaspoon dried oregano leaves |
fresh ground black pepper, to taste |
1/4 cup red wine vinegar |
2 teaspoons sugar |
1 tablespoon capers, drained |
1 loaf ciabatta, cut crosswise into 6 equal pieces |
2 garlic cloves, peeled |
6 slices mozzarella cheese, drained fresh, water-packed (1/3-inch-thick) |
Directions:
1. Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
2. Cut the bread pieces in half horizontally. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes.
3. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
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