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Eggplant Caponata Sandwiches With Mozzarella

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The Kitchn
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appetizer low carb nut free vegetarian lunch italian


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1/3 cup olive oil

1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)

1/2 of a green bell pepper, diced

1 small onion (or 1/2 of a large one), diced

4 ounces mushrooms (about 5 medium), chopped

3 cloves garlic, minced

1/2 cup pitted, black olives, chopped

1 6-ounce can of tomato paste

3 tablespoons red wine vinegar

1 1/2 teaspoons sugar

1/2 teaspoon oregano

salt and pepper

baguette or ciabatta bread

fresh mozzarella (2 thick slices per sandwich)

fresh basil leaves (optional)

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