Ingredients:
- Focaccia: 1 round loaf, about 1 inch thick
- Bell peppers: 1 red, 1 yellow, diced
- Eggplant: 1 medium, peeled and diced
- Green olives: 1/4 cup, pitted and chopped
- Capers: 1 tablespoon, drained
- Tomato: 1 large, diced
- Onion: 1 medium, diced
- Salt and pepper: to taste
- Coriander, basil, mint, and parsley: chopped
- Olive oil: for frying
- Garnish: chopped chives and light pomegranate molasses
Instructions:
Prepare the Caponata:
- Heat olive oil in a skillet over medium heat.
- Add onions and saute until translucent.
- Add bell peppers and eggplant, and cook until softened, about 5 minutes.
- Stir in tomatoes, olives, capers, and herbs.
- Season with salt and pepper.
- Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Assemble the Focaccia:
- Preheat oven to 375°F (190°C).
- Slice the focaccia in half horizontally.
- Spread a layer of caponata on each half.
- Top with a sprinkle of chives and a drizzle of pomegranate molasses.
- Bake for 10-15 minutes, or until the focaccia is heated through and lightly toasted.
Serving:
Cut the focaccia into wedges and serve immediately.
Tips:
For a more flavorful caponata, add a pinch of crushed red pepper flakes.
If you don’t have pomegranate molasses, you can substitute with balsamic vinegar.
This dish is best served warm, but it can also be stored in the refrigerator for up to 2 days.
