Ingredients
- 1 pound eggplant, cut into 3/4 inch slices
- kosher salt
- 3 tablespoons plus 1 teaspoon extra virgin olive oil
- 1/4 cup thinly sliced yellow onion
- 1 garlic glove, thinly sliced
- 1 teaspoon fennel seeds
- 1 tablespoon capers, drained
- 1 14-ounce can Italian plum tomatoes
- freshly ground pepper
- 6 basil leaves
- 1/4 cup chopped flat leaf parsley
- 1/2 cup marinated chickpeas (recipe below)
- 4 ciabatta rolls
- 1/2 cup roasted red peppers
- 1 cup watercress
- 1 teaspoon balsamic vinegar
Preparation
Step 1
Spread sliced eggplant on a baking sheet and salt generously on both sides. Lay another pan over the eggplant and top with a heavy object to add pressure. Set aside for 1 hour.
Heat 3 tablespoons oil in a heavy-bottomed skillet. Add the sliced onion and saute over low heat for 10 minutes. Add garlic to the pan and once it starts to brown, add fennel seeds and capers. Cook until capers begin to burst open. Meanwhile, puree the canned tomatoes and their juices in a food processor and add to the onion/capers mixture. Season with pepper and simmer for 20 minutes over medium heat.
Pat the eggplant dry and brush off any excess salt. Brush eggplants lightly with olive oil and add to a large empty cast iron skillet over medium-high heat. Cook eggplant until just tender, not yet soggy. Remove eggplant from pan and add to tomato mixture while they are both still hot. Add the basil and parsley to the tomatoes/eggplant and gently stir in. Season with salt and pepper.
Preheat oven to 350 degrees.
Puree 1/2 cup of marinated chickpeas in a food processor until smooth. slice ciabatta rolls in half and spread tomato-marinated eggplant on the bottom half of each roll. Spread chickpea puree on the top halves and top with roasted red peppers. Transfer to the hot oven and remove when the bread is toasted and eggplant is warm, about 5-10 minutes. While sandwich halves are baking toss watercress, 1 teaspoon olive oil and balsamic vinegar in a bowl and season with salt and pepper. Remove sandwiches from oven when done, place watercress over the eggplant and close the sandwiches. Halve sandwiches and serve.
Marinated Chickpeas
yield: 3-4 cups
adapted from 'Wichcraft by Tom Colicchio
3 cups dried chickpeas soaked overnight or 4 cups drained canned chickpeas
2 tablespoons plus 1 cup extra virgin olive oil
1 yellow onion, quartered
1 celery stalk, cut in half, plus 1 cup finely diced celery
2 medium carrots, peeled and halved
4 sprigs fresh rosemary
2 sprigs fresh thyme
kosher salt and freshly ground black pepper
1 cup finely diced red onion
1 cup red wine vinegar
2 garlic cloves, crushed and peeled
1/2 teaspoon chopped pepperoncini
1 tablespoon driedoregano
1 cup finely chopped flat-leaf parsley
zest and juice from 1 lemon
Heat 2 tablespoons olive oil in a large pot over medium heat. Add yellow onion, halved celery stalk and carrots and cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Tie 2 sprigs rosemary and thyme sprigs in cheesecloth and add to the vegetables. Add soaked dried chickpeas or canned chickpeas and enough water to cover by 2 inches. Bring to a gentle simmer and reduce heat to medium-low. Season with salt and pepper and cook for about 1 1/2 hours, until chickpeas are soft. Remove pot from heat and set aside to cool. Drain, discarding vegetables and herbs.
Combine chopped red onion with vinegar in a large bowl. Set aside for 15 minutes. Drain onion and place back in large bowl. Add the diced celery, crushed garlic, chickpeas, pepperoncini, 2 sprigs rosemary, oregano, parsley 1 cup olive oil, lemon zest and lemon juice. Season with salt and pepper and mix well. Cover bowl with plastic wrap and refrigerate for at least 1 hour, stirring the mixture occasionally. Bring to room temperature before serving or using for sandwich recipe. Keeps well in the refrigerator for 3-4 days.