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.

No additional tips available.

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

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.

Eggplant Caponata Sub Sandwiches

How did you like this recipe?

Frequently Asked Questions