Caponata mozzarella sandwiches recipe, from Twisted: A Cookbook

Name: Caponata mozzarella sandwiches recipe, from Twisted: A Cookbook
Total time: 110 min
Ingredients: 2 small aubergines; 3 celery sticks (trimmed and sliced on an angle into 1cm chunks); 4 tbsp good olive oil (plus extra for dressing); Neutral oil for deep frying; 2 red onions (sliced into half moons); 2 fat cloves garlic (thinly sliced); 400 g can whole plum tomatoes (drained); 2 tbsp salted capers (rinsed and drained); 50 g black olives (pitted and torn); 2 tbsp white sugar; 4 tbsp red wine vinegar; 40 g pine nuts (toasted); A handful basil leaves; Salt (to taste); Rosemary and Garlic Focaccia (another recipe from the book in the Basics section, but other focaccia can be used); 2 good-quality buffalo mozzarella balls; Sea salt flakes (to taste)

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How To Make: Caponata Mozzarella Sandwiches - an ideal picnic recipe from the new Twisted: A Cookbook | The London Economic

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Ingredients

2 small aubergines
3 celery sticks (trimmed and sliced on an angle into 1cm chunks)
4 tbsp good olive oil (plus extra for dressing)
Neutral oil for deep frying
2 red onions (sliced into half moons)
2 fat cloves garlic (thinly sliced)
400 g can whole plum tomatoes (drained)
2 tbsp salted capers (rinsed and drained)
50 g black olives (pitted and torn)
2 tbsp white sugar
4 tbsp red wine vinegar
40 g pine nuts (toasted)
A handful basil leaves
Salt (to taste)
Rosemary and Garlic Focaccia (another recipe from the book in the Basics section, but other focaccia can be used)
2 good-quality buffalo mozzarella balls
Sea salt flakes (to taste)