Description
Savory eggplant caponata makes a fantastic sandwich filling. Perfect for lunch or a light dinner.
Ingredients
Units
Scale
- 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