Artichoke Caponata Melts
with Mozzarella & Capers
Caponata is a Sicilian sweet and sour eggplant dish similar to ratatouille. In this version, we swap in briny artichoke hearts and pack them into crisp ciabatta sandwiches with gooey mozzarella for a flavorful, high-protein lunch.
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INGREDIENTS
- 1 tbsp red wine vinegar
- 1 tbsp tomato powder
- 2 tbsp golden raisins
- 13.75 oz artichoke hearts, drained, rinsed, chopped and patted dry
- 1 tbsp capers
- 1 tsp Italian seasoning blend
- 2 ciabatta rolls
- 1 oz vegan mozzarella
- 2 tbsp olive oil*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Stir together vinegar, tomato powder, and raisins in medium bowl. Microwave until raisins are softened and plump, 15 to 30 seconds, stirring halfway through. Add artichoke hearts, capers, Italian seasoning, ¼ tsp pepper, and 1 tbsp olive oil and stir to combine. (TIP: if you don’t have a microwave, combine vinegar, tomato powder, raisins, and 2 tsp water in small saucepan and cook over medium-low heat until raisins are plump, 2 to 4 minutes.)
Move oven rack to middle position and set oven to broil on high. Place ciabatte, cut side up, on foil-lined baking sheet. Brush each ciabatte top with ½ tbsp olive oil. Divide caponata between ciabatte bottoms and gently pack with back of spoon. Sprinkle with mozzarella and broil until cheese is melted and ciabatte are toasted, 1 to 2 minutes. (TIP: All broilers are different. Watch carefully to ensure melts don’t burn.)
Close sandwiches with ciabatte tops and transfer to 2 serving plates.
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