Caponata Panini

• 4 sourdough demi-baguettes or rolls, halved lengthwise
• 4 slices provolone cheese, halved
• 1 1/3 cups caponata, recipe follows
• Special Equipment: a panini grill
• Preheat a panini grill.
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 celery stalk, 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 with juices
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon drained capers
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning

1. Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes.
2. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes.
3. Spoon 1/3 cup of the caponata on top of the cheese.
4. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
5. Caponata
6. In a large skillet, heat the olive oil over medium-high heat.
7. Add the onion and cook until translucent, about 3 minutes.
8. Add the celery and eggplant and cook until soft, about 3 to 4 minutes.
9. Add the red bell pepper and cook until crisp-tender, about 5 minutes.
10. Add the tomatoes, raisins, and oregano to the pan.
11. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes.
12. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
13. Season, to taste, with more salt and pepper, if needed.

demibaguettes, provolone cheese, caponata, grill, grill, olive oil, onion, celery stalk, eggplant, red bell pepper, tomatoes, raisins, oregano, red wine vinegar, sugar, capers, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/caponata-panini-recipe.html (may not work)