Makes 5 cups of caponata, enough for about 10 sandwiches
1/3 cup olive oil
1 medium eggplant, peeled and cut into small cubes, about 4 cups total
1/2 sweet pepper, diced
1 small onion, diced
4 oz. Baby Bella organic mushrooms, chopped
3 cloves garlic, minced
1/2 cup kalamata olives, pitted and sliced
1 6-oz. can organic tomato paste
3 Tbsps. red wine vinegar
1 1/2 tsps. sugar
1/2 tsp. dried oregano
Salt and freshly ground black pepper
Baguette or ciabatta bread, to serve
Fresh mozzarella, about 2 thick slices per sandwich, to serve
Fresh basil leaves, optional, to serve
Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Add the olives, tomato paste, vinegar, sugar and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
Allow caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.
Recipes adapted from TheKitchn.com