This combination of tomatoes and eggplant and olives produced the most alluring scent in my kitchen that afternoon. When the caponata had finished cooking on the stovetop, I burnt my mouth numerous times because I couldn’t resist stealing bite after bite while I waited for it to cool so that I could let it sit for a day before turning it into the sandwiches you see pictured.
Although we loved the mixture atop a baguette cut into little sandwiches and topped with mozzarella and fresh basil, I won’t blame you if you skip all of that and eat this plain! A big batch of this (I doubled it!) could go so many different ways—serve it over polenta, with flatbread, or mixed in with your favorite pasta. The flavor only deepens after some time in the fridge, making it an excellent recipe to make ahead and eat different ways throughout the week!
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Eggplant Caponata Sandwiches
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Savory eggplant caponata makes a fantastic sandwich filling. Perfect for lunch or a light dinner.
Ingredients
- 1/3 cups (79 ml) olive oil
- 1 medium eggplant, peeled and cut into small cubes (approximately 4 cups)
- 1/2 cup (118 ml) green bell pepper, diced
- 1 small onion, diced
- 4 oz (113 g) white mushrooms, chopped
- 3 cloves garlic, minced
- 1/2 cups (118 ml) black olives, pitted and sliced
- 6 oz (170 g) can tomato paste
- 3 tbsp red wine vinegar
- 1 1/2 tsp sugar
- 1/2 tsp dried oregano
- salt
- freshly ground black pepper
- baguette, sliced into small sandwiches, to serve
- shredded mozzarella, to serve
- fresh basil, to serve
Instructions
- In a large pot over medium heat, heat oil until shimmering.
- Add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper and cook for 10 minutes, or until vegetables are soft.
- Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper.
- Reduce heat to medium-low, cover, and cook for 30 minutes, stirring occasionally and adding a tablespoon or two of water if the mixture starts to get too thick or stick to the bottom of the pan.
- Allow caponata to cool (can be made ahead of time and reheated).
- Spoon mixture onto sandwiches, top with mozzarella, and broil (if desired) until cheese melts.
- Sprinkle with basil and serve immediately.
Notes
- For a richer flavor, use a high-quality extra virgin olive oil.
- If you don’t have a baguette, use your favorite bread, ciabatta works well.
- To make this recipe vegan, omit the mozzarella or use a vegan mozzarella substitute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
How do I keep the eggplant from getting watery in the caponata?
Salt the eggplant cubes and let them sit in a colander for about 20 minutes to draw out excess moisture. Pat them dry before cooking so they brown properly instead of steaming in the pan.
What bread works best for these sandwiches?
A sturdy crusty bread like ciabatta or a thick-sliced sourdough holds up well against the chunky caponata. Softer breads tend to get soggy from the vegetables and their juices.
Can I make the caponata in advance?
Caponata actually tastes better after resting overnight, since the sweet and sour flavors have time to meld. Make it a day ahead, store it in the fridge, and bring it to room temperature before assembling the sandwiches.
