There are as many versions of caponata as there are regions of Italy, and all of them are delicious. Its sweet-and-sour flavor is a perfect complement to roasted meat and it also makes a lovely spread for crostini, but I especially like it paired with salty provolone. Though this hearty vegetarian sandwich tastes so indulgent, it’s actually quite light and healthy.
Recipe information
Yield
4 servings
Ingredients
Caponata
Special Equipment
Preparation
Step 1
Preheat a panini press or indoor grill.
Step 2
Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes. Place 2 half-slices provolone cheese on each half of the baguettes. Spoon 1/2 cup caponata on each of the bottom halves of the baguettes. Invert the top halves of the baguettes on top of the caponata. Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.
Caponata
Step 3
In a large stainless-steel 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, 3 to 4 minutes. Add the 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, salt, and pepper. Season with more salt and pepper, if needed.
Cook’s Note
Step 4
If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top to press them down. Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.
