Caponata Panini
- Level: Easy
- Yield: 4 panini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 499
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 57
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 16
- Cholesterol
- 19
- Sodium
- 632
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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- Preheat a panini grill.
- 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
- 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.