Caponata Picnic Sandwiches

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 stalk celery, chopped
• 1 medium eggplant, cut into 1/2 inch pieces
• salt & freshly ground black pepper
• 1 red bell pepper, cut into 1/2 inch pieces
• 4 sun-dried tomatoes (optional)
• 1 medium onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• 1/4 cup balsamic vinegar
• 2 teaspoons sugar
• 3 tablespoons drained capers
• 1 loaf ciabatta or 1 loaf sourdough bread or 1 loaf country bread, cut crosswise into 6 equal pieces
• 3 cloves garlic, peeled
• 6 slices drained water-packed fresh mozzarella cheese (1/3-inch-thick)

Recipe

• 1 heat 1/4 cup of the oil in a heavy large skillet over medium heat.
• 2 add the celery and saute until crisp-tender, about 2 minutes.
• 3 add the eggplant and saute until beginning to soften, about 2 minutes.
• 4 season with salt.
• 5 add the red pepper and cook until crisp-tender, about 5 minutes.
• 6 add the onion and saute until translucent, about 3 minutes.
• 7 add the diced tomatoes with their juices, raisins, and oregano.
• 8 season with salt and pepper, to taste.
• 9 simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
• 10 add the vinegar, sugar, and capers.
• 11 season with salt and pepper, to taste.
• 12 cut the bread pieces horizontally in half.
• 13 grill the bread cut side down on a grill pan over medium high heat until golden, about 2 minutes.
• 14 rub the whole garlic cloves over the toasted side of the bread.
• 15 add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.
• 16 to take for a picnic: wrap the sandwiches separately in plastic wrap or parchment paper.
• 17 chill until ready to serve, or keep at room temperature up to 1 hour.