Eggplant Caponata Sub Sandwiches Recipe

Name: Eggplant Caponata Sub Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Caponata Sub Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Caponata Sub Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions