Eggplant Caponata Sub Sandwiches

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus more as needed
• 2 garlic cloves, halved
• 1 large spanish onion, cut into 1/2 inch dice
• 2 celery ribs, cut into thin 1/4 inch slices
• 2 teaspoons fresh thyme, chopped
• 2 medium eggplants, cut into 1/2 inch cubes
• kosher salt, to taste
• 1 (6 ounce) can tomato paste
• 1/4 cup dried currant
• 1/4 cup pine nuts
• 1 teaspoon ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon red pepper flakes
• 4 tablespoons balsamic vinegar
• 2 teaspoons sugar
• fresh ground black pepper, to taste
• 1/4 cup water
• 1 baguette, cut into 4 pieces, split open to stuff
• 1/4 cup pecorino romano cheese, freshly grated
• 1/4 lb provolone cheese, grated

Recipe

• 1 preheat the oven to 375 degrees f. on a baking sheet, place the baguettes and toast in the oven. set aside.
• 2 in a large saute pan, heat the olive oil over medium-high heat until almost smoking.
• 3 add the garlic, onion, celery, thyme, eggplant and a couple of pinches of salt. stir together, reduce the heat to medium, and cook until the eggplant turns golden (5-6 minutes). if it looks a little dry, add 1 tablespoon of oil.
• 4 add the tomato paste, currants, pine nuts, cinnamon, cocoa powder and red pepper flakes and continue to cook for 3 minutes more. add the vinegar, stir well and allow to evaporate (30 seconds-1 minute). add the sugar, water, salt and pepper to taste and cook for 5 minutes more, then remove from the heat.
• 5 stuff each baguette piece with about 1/2 cup of the caponata and top with pecorino romano and provolone. place the stuffed bread on a baking sheet and place in the oven. bake until the cheese is nicely melted. remove and serve immediately.