| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup olive oil
- 1 celery stalk, chopped
- 1 medium eggplant, cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1(14 1/2-ounce) can diced tomatoes
- 3 tablespoons raisins
- 1/2 teaspoon dried oregano leaves
- 1/4 cup red wine vinegar
- 2 teaspoons sugar
- 1 tablespoon drained capers
- 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
- 2 garlic cloves, peeled
- 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Instructions
- 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.
- Cut the bread pieces horizontally in half. Grill the bread cut side down on a grill pan over
- medium high heat until golden, about 2 minutes. 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.
- To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 409 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 15 g |
| Cholesterol | 22 mg |
| Sodium | 757 mg |
Reviews
Easy and so delicious!