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Eggplant Caponata Sandwich With Poached Egg & Sriracha-Agave Drizzle

Created by ForeverMama on September 28, 2016

FOR THE THE EGGPLANT CAPONATA
Step 1: Peel and slice the eggplant into ¾-inch slices.
Step 2: Prepare a bowl of salted water and add the eggplant; set aside for 30 minutes. Rinse, pat dry, and brush with olive oil; lightly season each side with salt and pepper.
Step 3: Grill on both sides, then set aside to cool. Dice eggplant and mix with all remaining ingredients in a bowl and set aside.
FOR THE POACHED EGG
Step 4: In a saucepan bring water to a boil. Add salt and apple cider vinegar. Crack one egg into water, and cook for 2–3 minutes, depending on how you like your yolks.
Step 5: Remove egg with a slotted spoon and drain on paper towels, repeating until all eggs are cooked.
FOR THE SRIRACHA-AGAVE DRIZZLE
Step 6: Whisk sriracha and agave together and set aside until ready to assemble the sandwich.
TO ASSEMBLE
Step 7: To make each sandwich; spread ricotta on both cut sides of a ciabatta roll or bread. On the bottom half layer some arugula, then top with a spoonful of the caponata. Place the poached egg on top and drizzle with the sriracha glaze. Season with salt and black pepper and serve.