Tuscany Bocadillo

Name: Tuscany Bocadillo
Ingredients: 2 onions thin julienne-cut; 1 eggplant sliced; 1/2 zucchini sliced lengthwise; 6 anchovies; soft goat cheese; oregano; basil; tomato paste; extra-virgin olive oil; salt; sugar; baguette; bread

13 ingredients

5 steps

Ingredients

2 onions thin julienne-cut
1 eggplant sliced
1/2 zucchini sliced lengthwise
6 anchovies
soft goat cheese
oregano
basil
tomato paste
extra-virgin olive oil
salt
sugar
baguette
bread

Directions

1

Caramelize the onions in a saucepan with a few drops of water, oil, salt, and a teaspoon of sugar. Cover and simmer over low heat, stirring occasionally.
2

Slice and salt the eggplant on both sides, place on a rack. After 10 -15 minutes the eggplant will have lost the water that might make it bitter when cooked. Dry and cook on the grill with a little oil.
3

Grill the zucchini.
4

Spread the tomato paste and a drizzle of olive oil on the bread. Then, layer with the caramelized onions, one slice of eggplant, one slice of crumbled goat cheese, one slice of zucchini, and finally anchovies.
5

Sprinkle lightly with oregano and garnish with basil to taste.