Caponata Picnic Sandwiches
Elevate your picnic game with these vibrant and flavorful Caponata Picnic Sandwiches, the perfect blend of savory, tangy, and fresh Italian-inspired goodness. Featuring tender, sautéed eggplant paired with a medley of vegetables—like sweet red bell peppers, celery, and onions—this classic Sicilian caponata is simmered to perfection with zesty red wine vinegar, briny capers, and savory green olives. Finished with a pop of fresh basil, this hearty mixture finds its home nestled between crisp ciabatta rolls and peppery arugula. These sandwiches are easy to prepare ahead, making them ideal for picnic baskets, lunchboxes, or casual gatherings. With their bold Mediterranean flavors and portable convenience, Caponata Picnic Sandwiches are sure to become a go-to recipe for outdoor dining and meal prep alike.
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs) Eggplant
- 5 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 2 diced Celery stalks
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Red wine vinegar
- 1 tablespoon Sugar
- 2 tablespoons, rinsed Capers
- 10 pieces, chopped Green olives
- 10 chopped Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 whole, halved Ciabatta rolls
- 2 cups Arugula
Instructions
Start by preparing the eggplant. Cut it into 1/2-inch cubes, sprinkle lightly with salt, and let sit in a colander for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
Heat 3 tablespoons of olive oil in a large skillet or pot over medium heat. Add the eggplant and sauté until softened and slightly golden, about 8-10 minutes. Remove the eggplant and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Stir in the diced onion, red bell pepper, and celery, and cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 more minute, until fragrant.
Stir in the tomato paste and cook for another 2 minutes to allow the paste to caramelize slightly.
Add the diced tomatoes (with their juices), red wine vinegar, sugar, capers, and chopped green olives. Mix well and let the mixture simmer over low heat for 10 minutes.
Return the cooked eggplant to the pan, stir to combine, and cook for an additional 5 minutes. Season with salt, pepper, and fresh basil. Remove from heat and let the mixture cool to room temperature.
To assemble the sandwiches, spread a generous layer of the caponata mixture on the bottom half of each ciabatta roll. Top with a handful of fresh arugula, and place the top half of the roll on to close the sandwich.
Wrap each sandwich tightly in parchment or foil for easy transport, or serve immediately. Enjoy your Caponata Picnic Sandwiches!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 99.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6435 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
