Caponata Picnic Sandwiches

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 stalk celery, chopped
• 1 eggplant, cut into 1/2 inch pieces
• salt
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 14 ounces tomatoes, canned, diced
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• fresh ground black pepper, to taste
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon capers, drained
• 1 loaf ciabatta, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices mozzarella cheese, drained fresh, water-packed (1/3-inch-thick)

Recipe

• 1 heat 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.
• 2 cut the bread pieces in half horizontally. grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes.
• 3 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.