Eggplant Caponata Sandwiches with Mozzarella
- 1/3 cup olive oil
- 1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)
- 1/2 of a green bell pepper, diced
- 1 small onion (or 1/2 of a large one), diced
- 4 ounces mushrooms (about 5 medium), chopped
- 3 cloves garlic, minced
- 1/2 cup pitted, black olives, chopped
- 1 6-ounce can of tomato paste
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon oregano
- salt and pepper
- baguette or ciabatta bread
- fresh mozzarella (2 thick slices per sandwich)
- fresh basil leaves (optional)
- This recipe is vegetarian
- Produce
- Basil, fresh (1)
- Eggplant, medium (1)
- Garlic (3 cloves)
- Green bell pepper (1/2)
- Mushrooms (4 ounces)
- Onion, small (1)
- Oregano (1/2 teaspoon)
- Canned Goods
- Tomato paste (1 6-ounce can)
- Condiments
- Black olives, pitted (1/2 cup)
- Red wine vinegar (3 tablespoons)
- Cooking & Baking
- Olive oil (1/3 cup)
- Salt and pepper (1)
- Sugar (1 1/2 teaspoons)
- Bread & Baked Goods
- Baguette or ciabatta bread (1)
- Dairy
- Mozzarella, fresh (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 29, 2008 (4 years ago).
15 people saved this recipe.
