Caponata Picnic Sandwiches

4.7(89)

by Giada De Laurentiis·published 2015-05-17

Open original recipe

Italian

Servings

6 servings

Total time

—

Calories / serving

412 kcal

Ingredients (16)

serves

1/4 cup olive oilolive-oil
1 celery stalk, choppedcelery
1 medium eggplant, cut into 1/2-inch pieceseggplant
Saltsalt
1 red bell pepper, cut into 1/2-inch piecesbell-pepper
1 medium onion, choppedonion
1(14 1/2-ounce) can diced tomatoestomato
3 tablespoons raisinsraisins
1/2 teaspoon dried oregano leavesoregano
Freshly ground black pepperpepper
1/4 cup red wine vinegarred-wine-vinegar
2 teaspoons sugarsugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal piecesbread
2 garlic cloves, peeledgarlic
6 slices (1/3-inch-thick) drained fresh water-packed mozzarellamozzarella

Instructions (3 steps)

01Heat 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.

02Cut 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.

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