Caponata Picnic Sandwiches

Caponata Picnic Sandwiches

Delicious served hot or cold, these flavourful picnic sandwiches are loaded up with mozzarella and caponata (Sicilian eggplant relish).
 
¼ cup olive oil
1 stalk celery, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1 can diced tomatoes (14 1/2 oz)
3 Tbsp raisins
½ tsp dried oregano leaves
Freshly ground black pepper
¼ cup red wine vinegar
2 tsp sugar
1 Tbsp capers, drained
1 loaf ciabatta bread, cut crosswise into to 6 equal pieces 2 cloves garlic, peeled
6 slices drained, fresh, water-packed mozzarella (1/3-inch-thick)

Directions

1. Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and sauté until crisp-tender, about 2 minutes. Add the eggplant and
2. 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.
3. To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.