If you've had the pleasure of traveling through Sicily, you've certainly come across one of the island's most iconic dishes: eggplant caponata. Featuring meaty eggplant, sweet bell pepper, onion, olives, capers and raisins, caponata embodies Sicily's diverse and rich history. Stewed into a savory, jammy spread, caponata is traditionally served with fresh bread. Spread onto crusty ciabatta bread with fresh mozzarella, balsamic vinegar and fresh basil, this caponata sandwich brings the best Sicilian flavors straight to your table. 

SICILIAN CAPONATA SANDWICH

Serves 4

INGREDIENTS

FOR THE CAPONATA

▢ 1 eggplant, cut into 1 inch cubes
▢ 1 onion, chopped
▢ 1 red bell pepper, cut into thin slices
▢ 2 cloves garlic, minced
▢ 4 tbsp olive oil, divided
▢ 3 tbsp golden raisins
▢ 1 cup Basil Marinara
▢ 1/2 jar Green Olive Tapenade
▢ 2 tbsp Capers, rinsed and chopped
▢ 1/4 cup fresh minced parsley
▢ Salt and pepper to season

TO ASSEMBLE

▢ 1 loaf ciabatta bread
▢ 1-2 drained fresh water-packed mozzarella, cut into 1/3 inch slices
▢ Balsamic vinegar
▢ Fresh basil leaves

DIRECTIONS

1. Preheat the oven to 425°F. Toss the eggplant with 2 tbsp olive oil and season with salt and pepper. Roast in the oven, tossing every 10 minutes, until soft and beginning to brown, roughly 30 minutes. 
2. Add 2 tbsp olive oil to a large pan with onion, red pepper and garlic and season with salt and pepper. Sauté until the onion is soft, roughly 5 minutes. Add the olive tapenade, capers, raisins and marinara sauce. Stir until combined. Add the cooked eggplant and parsley and stir to combine. Simmer for 10 minutes then cool completely. 
3. Cut the ciabatta loaf crosswise into 6 equal servings and halve them lengthwise. 
4. Add the mozzarella to the bottom slice of each serving of ciabatta. Spoon caponata on top and drizzle with balsamic vinegar. Garnish with fresh basil then cover with the other bread half. Serve immediately.
5. Mangiamo.