Caponata Picnic Sandwiches

---

I have just been turned on to the wonderful taste of caponata, thanks to rital! Here is a wonderful recipe adapted from everyday italian!

---

Steps

---

Heat 1 / 4 cup of the oil in a heavy large skillet over medium heat.

---

Add the celery and saute until crisp-tender , about 2 minutes.

---

Add the eggplant and saute until beginning to soften , about 2 minutes.

---

Season with salt.

---

Add the red pepper and cook until crisp-tender , about 5 minutes.

---

Add the onion and saute until translucent , about 3 minutes.

---

Add the diced tomatoes with their juices , raisins , and oregano.

---

Season with salt and pepper , to taste.

---

Simmer over medium-low heat until the flavors blend and the mixture thickens , stirring often , about 20 minutes.

---

Add the vinegar , sugar , and capers.

---

Season with salt and pepper , to taste.

---

Cut the bread pieces horizontally in half.

---

Grill the bread cut side down on a grill pan over medium high heat until golden , about 2 minutes.

---

Rub the whole garlic cloves over the toasted side of the bread.

---

Add a slice of mozzarella to bread bottom , spoon the caponata on top , cover with the other bread half and serve.

---

To take for a p.

---

Ingredients

---

olive oil, celery, eggplant, salt & freshly ground black pepper, red bell pepper, sun-dried tomatoes, onion, diced tomatoes, raisins, dried oregano leaves, balsamic vinegar, sugar, capers, ciabatta, garlic, fresh mozzarella cheese