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Eggplant Caponata Sandwiches

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  • Author: Natalie McLaury


The mouth-watering smell of tomatoes and eggplant go great tucked inside a baguette with mozzarella and fresh basil or with polenta. The flavor gets even better in the fridge, so pack it for lunch, too. adapted from the kitchn.


  • 1/3 cup olive oil
  • 1 medium eggplant, peeled and cut into small cubes (approximately 4 cups)
  • 1/2 green bell pepper, diced
  • 1 small onion, diced
  • 4 oz white mushrooms, chopped
  • 3 cloves garlic, minced
  • 1/2 cup black olives, pitted and sliced
  • 1 (6 oz) 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


  1. 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.
  2. 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. Stir occasionally, adding a tablespoon or two of water if mixture starts to get too thick or stick to the bottom of the pan.
  3. 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.
  • Category: Main
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