This sandwich was developed through our Fresh Air Fund Internship Program by three industrious and talented teens. See page 106 for the story behind the sandwich.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Distribute the eggplant on a sheet pan and salt generously on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour.
Step 2
Heat 3 tablespoons of the oil in a heavy-bottomed skillet. Add the onion and cook for about 10 minutes over low heat without browning. Add the garlic, and once the garlic starts to brown, add the fennel seeds and capers, and cook until the capers start to open. In a blender, puree the tomatoes and their juice and add to the skillet. Season with pepper and simmer for about 20 minutes over medium heat.
Step 3
Meanwhile, pat the eggplant dry and brush off any excess salt. Brush with a little olive oil and add to a large cast-iron skillet over medium-high heat. Cook the eggplant until tender but not soggy. Remove from the skillet and add to the tomato marinade while they are both hot. Add the herbs to the skillet, and season with pepper. Set aside and allow too cool.
Step 4
Preheat the oven to 350°F.
Step 5
In a blender or food processor, puree the marinated chickpeas until smooth. Slice the ciabatta rolls in half and distribute the marinated eggplant on each bottom half. Spread the chickpea puree on the top halves and top with the roasted peppers. Transfer to the oven and remove once the bread is toasted and the eggplant is warm. In a bowl, toss the watercress in 1 teaspoon olive oil and the vinegar, and season with salt and pepper. Place the watercress over the eggplant and close the sandwiches. Cut into halves and serve.
