You are here

Caponata Club Sandwich

Healthycooking's picture
  Eggplant 1⁄2 Small
  Zucchini 1 Medium
  Green bell peppers 3 Large
  Yellow onion 1 Medium
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Canned salt free tomatoes with juice 2 Cup (32 tbs)
  Red wine vinegar 1 Tablespoon (Preferably Balsamic)
  Chopped fresh basil/2 teaspoons dried basil 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Fresh tomatoes 2 Medium
  Red onion 1 Small
  Whole wheat bread slices 12
  Prosciutto/Other lean cured ham 6 Ounce (12 Slices)
  Lettuce leaves 8

1. Preheat the broiler.
2. Cut the eggplant, zucchini, peppers and yellow onion into 3/4-inch pieces and spread them on a large baking sheet. Broil 5 inches from the heat, stirring occasionally, 10 to 12 minutes, or until soft.
3. Heat the olive oil in a medium-size saucepan over medium-low heat. Add the garlic and broiled vegetables and saute 2 minutes. Add the canned tomatoes and their liquid, the vinegar, basil and oregano, bring to a boil and reduce the heat to low. Simmer the mixture, uncovered, 20 minutes, or until the vegetables are tender and the liquid has evaporated; set aside to cool.
4. Slice the fresh tomatoes and red onion. Toast the bread. Spread 4 slices of toast with 1/4 cup each of the vegetable mixture and top with another slice of toast. Top equally with the prosciutto, tomato, onion and lettuce, then top each with another slice of toast. Insert long picks to hold the sandwiches together and cut the sandwiches into quarters.

Recipe Summary

Difficulty Level: 
Cook Time: 
40 Minutes

Rate It

Your rating: None
Average: 4.4 (15 votes)


Caponata Club Sandwich Recipe