Caponata and Mozzarella Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Eggplant
- 1 red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tomatoes
- 2 Tbsps olive oil
- salt
- peppers
- 50 grams green Olives (pitted)
- 1 Tbsp raisins
- 1 Tbsp Caper
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 Ciabatta
- 120 grams Mozzarella
Preparation steps
Rinse, trim and chop the eggplant. Rinse the bell pepper, cut in half, trim and cut into pieces. Peel and finely chop the onion and garlic. Blanch the tomatoes, rinse cold, peel, quarter and remove the seeds.
Gently sauté the eggplant cubes in some oil. Add the peppers, onion and garlic, season with salt and pepper and simmer, stirring occasionally, for about 10 minutes.
Add the tomatoes, the roughly chopped olives, the raisins and the capers. Simmer for another 5 minutes and season to taste with lemon juice, salt, honey and pepper.
Preheat the broiler.
Cut the ciabatta crosswise into quarters and halve each piece lengthwise. Lay with the cut sides up on a baking sheet and toast until golden brown (4-5 minutes).
Remove from the oven and allow to cool slightly.
Drain the mozzarella and cut into slices.
Distribute the mozzarella slices over half the toast slices and spoon some caponata on top. Cover with the remaining toast slices and serve immediately.
