Eggplant Caponata

By twironen

Ingredients

• 1/3 cup olive oil
• 1 medium tomato
• 1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)
• 1 small green bell pepper, diced
• 1 small onion, diced
• 4 ounces mushrooms (about 5 medium), chopped
• 3 cloves garlic, minced
• 1/2 cup pitted, black olives, chopped
• 1 6-ounce can of tomato paste
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon oregano
• salt and pepper
• baguette or ciabatta bread
• fresh mozzarella (2 thick slices per sandwich)
• fresh basil leaves (optional)

Preparation

Step 1

Heat oil over medium heat add onion and brown for 5 minutes. Add tomatoes and salt and then cook tomatoes for 5 more minutes until liquid is released and starts to evaporate, then and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with pepper. Cook for about 10 minutes, until vegetables are soft.

Add the olives, tomato paste, vinegar, sugar, and oregano. 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.