Recipe developed by Chef Justin Kouri
Ingredients
- 2 pounds eggplant
- 1 cup zucchini diced
- cup yellow onion diced
- 1 cup celery diced
- 1 cup Roma tomatoes diced
- 2 garlic cloves minced
- 1/2 cup green olivies diced
- 2 tablespoons capers
- 1/4 cup basil chopped
- 1/2 cup red wine vinegar
- 6 tablespoons olive oil
- 1/2 cup honey
- 3 grilled chicken breasts thinly sliced
- 2 whole wheat hoogie buns cut in half
Servings: 6
Units:
Instructions
- Heat a large sauté pan over medium-high heat. Add the oil.
- Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
- Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
- Stir in the basil, red wine vinegar and honey.
- Remove from heat.
- Evenly disperse grilled chicken between both bottom buns.
- Divide caponata and place on top of chicken.
- Top with remaining buns. Enjoy!
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