The eggplant, garlic, celery, olives, capers, tomato and of course a little vino, really made this an awesome sandwich by itself, then adding sauteed Bologna...oooooo the smell alone would be hard to wait to eat this delicious sandwich.
2 large eggplants, cut into 1/2-inch cubes
1 tablespoon salt
3/4 cup olive oil
2 cloves garlic, minced fine
1/4 cup chopped onions or to taste (optional for me I use extra eggplant)
2-1/2 cups (about 20 ounces) canned Italian plum tomatoes, drained and coarsely chopped
3 tablespoons of tomato paste
1-1/2 cups chopped celery
1 (1-pound) can pitted green olives
1/4 cup capers
1/4 cup a good Red Wine (recommended Cabernet) or Red wine vinegar
2 tablespoons sugar
Salt, black pepper
Sprinkle the eggplant with the salt after prepared and washed and let stand in a colander for 20 to 30 minutes. Run under water then blot dry. Heat the olive oil over medium heat in a large fry pan. Place the eggplant in the pan and cook, until soft and tender, about 25 minutes. Remove the eggplant from the pan. Add the onions and garlic to the pot and cook, stirring often for three to four minutes, or until soft. Add the tomatoes, paste celery and green olives. Cook for about 15 minutes or until the celery is tender. Return the eggplant to the pot. Add the capers, wine and sugar heat till sugar is dissolved. Pour over the eggplant mixture. Season to taste with salt, black pepper. Cook over medium heat for about 20 minutes, stirring occasionally.
In a separate fry pan, cut one pound of bologna up into square pieces. Fry until golden and some of the edges are crispy. Just before the Bologna is done add 2 cups of Caponata to the bologna heat thoroughly. At this point you can get some thick Italian bread to make your sandwich. This Caponata can also be served plain without the meat over pasta, on garlic toast, or over rice.