Caponata Sandwiches

Recipe from What's For Lunch, Honey? 


100 ml olive oil
1 fennel bulb, diced
1 medium aubergine, cut into cubes
1 orange bell pepper, cut into cubes
1 yellow zucchini, cut into cubes
2-3 ripe tomatoes, diced
1 medium red onion, roughly chopped
2 garlic cloves, finely chopped
Handful each fresh thyme and oregano, chopped
50 - 100g olives, chopped
Salt and pepper
Good splash of raspberry balsamic vinegar
Good drizzle of butter oil
Mozzarella cheese, sliced
Slices of whole wheat toast


Heat up the olive oil in a large pan. Sauté the garlic and onions until translucent and fragrant. Add the aubergine and sauté for about 2 minutes, until just starting to soften. Throw in the bell pepper and zucchini and continue to cook until vegetables are tender but still crisp, approx. 2-3 minutes. Add the fennel, sauté till just tender. Then finally add the diced tomatoes with all the juices and the herbs. Mix well and season with salt and pepper to taste.

Simmer until the vegetables begin to release their aromas and the flavors blend with each other. The mixture will start to thicken, about 20 minutes. Stir often so that the vegetables do not stick to the pan.

Add the raspberry balsamic vinegar and olives, check seasoning. Keep warm.

On a chopping board lay out the slices of toast bead and layer a few slices of mozzarella on one side. Just before you spoon the caponata drizzle it with a good shot of the exquisite butter oil.

Spoon a few tablespoons of the caponata on one side of the toast bread and close the sandwich with the other. Press down gently.

Re-heat the pan you made the caponata in and toast the sandwiches for 3-5 minutes on low heat on each side until the cheese starts to melt.

Serve warm.