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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!
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Eggplant Caponata Sandwiches
from the kitchn
Ingredients:
-1/3 cup olive oil
-1 medium eggplant, peeled and cut into small cubes (approximately 4 cups)
-1/2 green bell pepper, diced
-1 small onion, diced
-4 oz white mushrooms, chopped
-3 cloves garlic, minced
-1/2 cup black olives, pitted and sliced
-1 (6 oz) can tomato paste
-3 tbsp red wine vinegar
-1 1/2 tsp sugar
-1/2 tsp dried oregano
-salt & freshly ground black pepper
-baguette, sliced into small sandwiches, to serve
-shredded mozzarella, to serve
-fresh basil, to serve
Directions:
1. In a large pot over medium-heat, heat oil until shimmering. Add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper and cook for 10 minutes, or until vegetables are soft.
2. Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Reduce heat to medium-low, cover, and cook for 30 minutes. Stir occasionally, adding a tablespoon or two of water if mixture starts to get too thick or stick to the bottom of the pan.
3. Allow caponata to cool (can be made ahead of time and reheated). Spoon mixture onto sandwiches, top with mozzarella, and broil (if desired) until cheese melts. Sprinkle with basil and serve immediately.