Ingredients

¼ cup Olive Oil 1 Stalk Celery chopped 1 medium Eggplant cut into 1/2-inch pieces Salt 1 red bell pepper cut into 1/2-inch pieces 1 medium Onion chopped 1 14 1/2-ounce can diced Tomato 3 tablespoons Raisins ½ teaspoon dried oregano leaves freshly ground black pepper ¼ cup red wine vinegar 2 teaspoons Sugar 1 tablespoon drained Caper 1 loaf ciabatta bread cut crosswise into 6 equal pieces 2 Cloves Garlic peeled 6 Slices (1/3-inch-thick) drained fresh water-packed Mozzarella

Description

Heat 1/4 Cup Of The Oil In A Heavy Large Skillet Over Medium Heat. Add The Celery And Saute Until Crisp-tender, About 2 Minutes. Add The Eggplant And Saute Until Beginning To Soften, About 2 Minutes. Season With Salt. Add The Red Pepper And Cook Until Cri

View Full Recipe