Eggplant Caponata Sandwich

Instructions

1. Prepare the eggplant
   Place the cubed eggplant in a colander, sprinkle with salt, and let sit for 15 minutes to draw out the bitter juices. Rinse and pat dry with paper towels.
2. Cook the eggplant
   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant in batches and cook until golden brown on all sides, about 5-6 minutes per batch. Transfer to a paper towel-lined plate.
3. Make the caponata base
   In the same skillet, add the remaining 2 tablespoons olive oil. Add onion and celery and cook until softened, about 5 minutes. Add capers, olives, and pine nuts, and cook for another 2 minutes.
4. Finish the caponata
   Stir in the red wine vinegar and sugar, allowing it to bubble for 1 minute. Add crushed tomatoes and return the eggplant to the pan. Reduce heat to low and simmer for 10-15 minutes until flavors meld. Season with salt and pepper to taste. Remove from heat and allow to cool to room temperature.
5. Toast the bread
   Preheat the broiler. Place bread cut-side up on a baking sheet and drizzle with olive oil. Toast under the broiler until golden, about 2 minutes. Watch carefully to prevent burning.
6. Assemble the sandwiches
   Spread a generous amount of caponata on the bottom half of each bread piece. Top with slices of fresh mozzarella. Return to the broiler for 1-2 minutes, just until the cheese begins to melt.
7. Finish and serve
   Top the melted cheese with fresh basil leaves. Close the sandwiches with the top bread halves, pressing gently. Cut into portions if using a whole loaf, and serve immediately while still warm.