These delicious sandwiches are great hot or cold. Perfect for a summer picnic, or a meal on the patio.
cup olive oil
stalk celery, chopped
medium eggplant, cut into ½-inch pieces
red bell pepper, cut into ½-inch pieces
medium onion, chopped
can diced tomatoes (14 ½ oz)
tsp dried oregano leaves
Freshly ground black pepper
cup red wine vinegar
Tbsp capers, drained
loaf ciabatta bread, cut crosswise into 6 equal pieces
cloves garlic, peeled
slices drained, fresh, water-packed mozzarella (⅓-inch-thick)
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
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 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.