Eggplant Caponata Open-Faced Sandwiches

🥘 Ingredients

• seasonal ripe tomatoes or cherry tomatoes 1 lb
• fat garlic clove 1
• extra virgin olive oil 1 tbsp
• pure pomegranate molasses 1-1.5 tbsp
• Kosher
• eggplant 2 lb
• extra virgin olive oil 2.5-3 tbsp
• kosher salt 1 ½ tsp
• Freshly
• oil-packed sun-dried tomatoes 1 oz
• garlic cloves 4
• tomato paste 2 tbsp
• red pepper flakes ½ tsp
• organic cane sugar 1 tbsp
• extra virgin olive oil 1 ½ tbsp
• bell peppers 2
• red or yellow onion 1
• Kosher
• capers 3 tbsp
• red wine vinegar ¼ cup
• flat-leaf parsley and/or fresh basil 1 cup
• Crusty bread to serve large or small slices 8
• Tofu Ricotta 0.88 cup

Tomato Sauce

1. 1

   Prepare: seasonal ripe tomatoes or cherry tomatoes , fat garlic clove , extra virgin olive oil , pure pomegranate molasses , Kosher salt and freshly cracked black pepper.
2. 2

   Slice the seasonal tomatoes in half, removing any tough white cores, then very roughly chop them. NOTE: If you bought cherry tomatoes, no need to chop.
3. 3

   In a food processor (or small-capacity blender), combine the tomatoes, garlic, olive oil, 1 tbsp pomegranate molasses, 3/4 tsp kosher salt, and several cracks of pepper. Blend until pureed and as smooth as possible.
4. 4

   Taste, adding more salt/pepper or more pomegranate molasses (I like adding the full amount) as desired. Store in a sealed, labeled jar or airtight container in the fridge for about 5 days.

Roasted Eggplant

1. 1

   Prepare: eggplant , extra virgin olive oil , kosher salt , Freshly cracked black pepper.
2. 2

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC (see Note 2).
3. 3

   Trim the stem and bottom of the eggplant so you have a flat surface. Stand the eggplant upright, with the bottom on the cutting board. Use a sharp knife to slice the eggplant into ½- to 1-inch (1.5 to 2.5 cm) slabs. Lay each slab on the cutting board, and then cut into ½- to 1-inch (1.5 to 2.5 cm) chunks.
4. 4

   In a large bowl, combine the eggplant with the olive oil, kosher salt, and pepper to taste. Ensure the eggplant is coated well, then divide it across two rimmed sheet pans. If it feels dry, add a drizzle more oil.
5. 5

   Roast for 20 minutes , then stir and roast for 10 more minutes, or until tender and some parts are browned.
6. 6

   Store eggplant in a labeled airtight container and refrigerate for up to 4 days.
7. 7

   Gather: 1 3/4 cup Tomato Sauce (from meal prep), Roasted Eggplant (from 2 lb whole eggplant) (from meal prep), oil-packed sun-dried tomatoes , garlic cloves , tomato paste , red pepper flakes , organic cane sugar , extra virgin olive oil . For the diced peppers & onions labeled “eggplant caponata” (from vegetable prep): bell peppers , red or yellow onion , Kosher salt and freshly cracked black pepper, capers , red wine vinegar , flat-leaf parsley and/or fresh basil , Crusty bread to serve large or small slices , Tofu Ricotta .
8. 8

   Take the Tomato Sauce and Roasted Eggplant out of the fridge.
9. 9

   Drain and chop the sun-dried tomatoes. In a small bowl, combine them with the garlic, tomato paste, red pepper flakes, and sugar. Set aside for step 4.
10. 10

    Make the caponata. Heat a large frying pan or sauté pan over medium-high heat with the olive oil. Once shimmering, add the Diced Peppers & Onions and season with 1/2 tsp kosher salt. Cook until softened, 6 to 7 minutes, stirring occasionally. Add a splash of water to deglaze any browned bits.
11. 11

    Add the sun-dried tomato mixture. Stir very frequently for 2 minutes , or until the tomato paste is darker in color, lowering the heat if needed.
12. 12

    Pour in the Tomato Sauce and toss to coat. Reduce the heat to medium and simmer until saucy (a pourable texture), 10 to 12 minutes. Add in the Roasted Eggplant, capers, red wine vinegar, and a few twists of pepper. Cook for 5-7 minutes , stirring occasionally, until saucy and thick (a spoonable texture).
13. 13

    While the caponata cooks, prepare your side salad (if you’re making one) and prepare the other ingredients. Chop the parsley leaves and tender stems and/or fresh basil leaves. Toast the bread using your preferred method.
14. 14

    Off the heat, stir the fresh herbs into the caponata. Season to taste with salt and pepper. It should be a balance of tangy/sour and sweet (depending on the quality of the tomatoes, you may need to add a bit more sugar).
15. 15

    Assemble: Schmear some Tofu Ricotta onto each slice of toast, then spoon the caponata on top. Serve with your side salad, if you made one.