Caponata Panini

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4 sourdough demi-baguettes or rolls, halved lengthwise

4 slices provolone cheese, halved

1 1/3 cups caponata, recipe follows

Caponata

1/4 cup olive oil

1 medium onion, chopped

1 celery stalk, chopped

1 medium eggplant, cut into 1/2-inch cubes

1 red bell pepper, cored seeded, and cut into 1/2-inch pieces

1 (14 1/2-ounce) can diced tomatoes with juices

3 tablespoons raisins

1/2 teaspoon dried oregano

1/4 cup red wine vinegar

4 teaspoons sugar

1 tablespoon drained capers

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning