Caponata and Fontina Sandwiches on Sliced Ciabatta

2 C. peeled eggplant, cubed , salted & dried

4 T. olive oil

1 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped red bell pepper

3/4 C. chopped celery

2 C. canned plum tomatoes, drained & juices reserved

1/2 t. dried oregano

1/2 t. dried basil

1 T. minced fresh garlic

1 T. minced parsley

1/2 C. pitted Kalamata olives

2 Tbs. capers, drained

salt & pepper to taste

1/2 lb. sliced Fontina Cheese

1 loaf Ciabatta bread, sliced horizontally

Saute the eggplant in 1/2 the olive oil in a large sauce pot. Remove the eggplant from the pot and add the remaining olive oil.

Saute the onion, peppers, and celery until soft. Add the sauteed eggplant, tomatoes, garlic, capers, and seasonings. Simmer until tender, about 45 minutes. If the mixture starts to stick, add some of the reserved tomato juice. Place in the refrigerator to cool.

To construct the sandwich, place a generous amount of caponata on the sliced bread & layer with Fontina slices. Place the top of the bread on the sandwich, and using a serrated knife, slice into 2 inch pieces.

Serves 4 - 6.