Open Face Steak Sandwich Caponata

Open Face Steak Sandwich Caponata
Difficulty: Easy

Ingredients
2 Ribeye Steaks
French or Italian loaf, cut 1 inch thick
salt
pepper
Caponata
Ingredients
1 eggplant cut into 1 inch cubes
1 onion chopped
2 cups cherry tomato
1 yellow pepper chopped
1 red pepper chopped
1/4 cup capers minced
1/4 cup golden raisins minced
3 tbsp olive oil
1 tbsp red wine vinegar
2 garlic cloves pressed
salt
pepper

Directions
Salt and pepper steaks and grill to your liking.  Cut bread length wise, one inch thick, grill along with the steaks until nice and toasted.
In a large frying pan on medium heat add oil then eggplant.  The eggplant will absorb the oil quickly like a sponge, but will release the oil as it starts to cook.
Cook for 3 to 4 minutes, then add yellow and red pepper and cook for additional few minutes.  Add the rest of the ingredients and cook until nice and tender, salt and pepper to taste.  Slice the steaks and place on the toasted bread, add the Caponata on top.
Serves 4