Caponata Panini

• 4 slices provolone cheese, halved
• 14 cup olive oil
• 1 medium onion, 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 in tomato puree
• 3 tablespoons raisins
• 12 teaspoon dried oregano
• 14 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon capers, drained
• 12 teaspoon salt, plus more for seasoning
• 12 teaspoon fresh ground black pepper, plus more for seasoning

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the celery and eggplant and cook until soft, about 3 to 4 minutes.
4. Add the red bell pepper and cook until crisp-tender, about 5 minutes.
5. Add the tomatoes, raisins, and oregano to the pan.
6. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes.
7. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
8. Season, to taste, with more salt and pepper, if needed.

provolone cheese, olive oil, onion, eggplant, red bell pepper, tomatoes, raisins, oregano, red wine vinegar, sugar, capers, salt, ground black pepper

Taken from www.food.com/recipe/caponata-panini-400726 (may not work)