Recipe: Eggplant Caponata Sandwiches with Mozzarella Basil

Ingredients

• 1/3 cup olive oil
• 1 medium eggplant, peeled and cut into small cubes, about 4 cups total
• 1/2 green bell pepper, diced
• 1 small onion, diced
• 4 ounces white mushrooms, chopped
• 3 cloves garlic, minced
• 1/2 cup black olives, pitted and sliced
• 1 (6-ounce) can tomato paste
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• Baguette or ciabatta bread, to serve
• Fresh mozzarella, about 2 thick slices per sandwich, to serve
• Fresh basil leaves, optional , to serve

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