Caponata Panini

13 ingredients
8 steps

Ingredients

  • 4 slices provolone cheese, halved
  • 14 cup olive oil
  • 1 medium onion, 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 in tomato puree
  • 3 tablespoons raisins
  • 12 teaspoon dried oregano
  • 14 cup red wine vinegar
  • 4 teaspoons sugar
  • 1 tablespoon capers, drained
  • 12 teaspoon salt, plus more for seasoning
  • 12 teaspoon fresh ground black pepper, plus more for seasoning

Directions

  1. 1
    In a large skillet, heat the olive oil over medium-high heat.
  2. 2
    Add the onion and cook until translucent, about 3 minutes.
  3. 3
    Add the celery and eggplant and cook until soft, about 3 to 4 minutes.
  4. 4
    Add the red bell pepper and cook until crisp-tender, about 5 minutes.
  5. 5
    Add the tomatoes, raisins, and oregano to the pan.
  6. 6
    Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes.
  7. 7
    Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
  8. 8
    Season, to taste, with more salt and pepper, if needed.

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