|Eggplant Caponata Sandwiches|
Even though I made these sandwiches over two months ago and they’re just now making their way to the blog, I still vividly remember the day I made them. The day itself isn’t all that memorable. I know I was on maternity leave, Brecken was napping, and I was soaking up the fact that I had TIME…in the MIDDLE OF THE DAY….to COOK (a luxury that is obviously no more!).
It’s the smell, however, that stands out in my mind. This combination of tomatoes and eggplant and olives produced the most alluring scent in my kitchen that afternoon. When the caponata had finished cooking on the stovetop, I burnt my mouth numerous times because I couldn’t resist stealing bite after bite while I waited for it to cool so that I could let it sit for a day before turning it into the sandwiches you see pictured.
When you make this, you’ll understand what I mean. You, too, will find yourself transfixed on the smell and then returning to the pot for just one more spoonful. Although we loved the mixture atop a baguette cut into little sandwiches and topped with mozzarella and fresh basil, I won’t blame you if you skip all of that and eat this plain! A big batch of this (I doubled it!) could go so many different ways—serve it over polenta, with flatbread, or mixed in with your favorite pasta. The flavor only deepens after some time in the fridge, making it an excellent recipe to make ahead and eat different ways throughout the week!