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    Caponata Picnic Sandwiches


    Source of Recipe


    Recipe courtesy Giada De Laurentiis

    List of Ingredients




    1/4 cup olive oil
    1 celery stalk, chopped
    1 medium eggplant, cut into 1/2-inch pieces
    Salt and freshly ground black pepper
    1 red bell pepper, cut into 1/2-inch pieces
    1 medium onion, chopped
    1(14 1/2-ounce) can diced tomatoes
    3 tablespoons raisins
    1/2 teaspoon dried oregano leaves
    1/4 cup red wine vinegar
    2 teaspoons sugar
    1 tablespoon drained capers
    1 loaf ciabatta bread, cut crosswise into 6 equal pieces
    2 garlic cloves, peeled
    6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

    Recipe



    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 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.



 

 

 


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