Caponata and mozzarella sandwiches

Name: Caponata and mozzarella sandwiches
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 60 ml olive oil; 1 pcs celery stalk; 300 g eggplant; to taste salt; 1 pcs red bell pepper; 1 pcs onion; 400 g canned tomatoes in juice; 45 g raisins; 0.5 tsp dried oregano; to taste black pepper; 60 ml wine vinegar; 2 tsp sugar; 1 tbsp capers; 1 pcs ciabatta; 2 pcs garlic; 200 g mozzarella

Ciabatta sandwiches filled with stewed eggplant, bell pepper, tomatoes, and fresh mozzarella.

Total: 55 min
Servings: 6
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 412
Protein: 15 g
Fat: 19 g
Carbs: 48 g

Ingredients

for 6 servings

olive oil60 ml
celery stalk1 pcs
eggplant300 g
saltto taste
red bell pepper1 pcs
onion1 pcs
canned tomatoes in juice400 g
raisins45 g
dried oregano0.5 tsp
black pepperto taste
wine vinegar60 ml
sugar2 tsp
capers1 tbsp
ciabatta1 pcs
garlic2 pcs
mozzarella200 g

Method

5 steps

Heat oil in a pan, add the chopped eggplant, celery, onion, and bell pepper. Sauté until the vegetables are soft.
Add the canned tomatoes, raisins, oregano, vinegar, sugar, and capers. Simmer over low heat for about 15-20 minutes until the mixture thickens.
Season the caponata with salt and black pepper to taste, remove from heat, and let it cool.
Cut the ciabatta into 6 pieces and rub each slice with a garlic clove.
Spread a layer of caponata on the bread, top with slices of mozzarella, and cover with the other piece of bread.