Caponata Panini

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 panini
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Ingredients

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

Directions

Special equipment:
a panini grill
  1. Preheat a panini grill.
  2. Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.

Caponata

  1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
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