Caponata Club Sandwich
|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)|
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.