Caponata panini

  • For the caponata panini
  • 4 sourdough small baguettes or rolls, halved lengthways
  • 4 slices taleggio cheese
  • Caponata, recipe follows
  • For the caponata
  • 60ml olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium aubergine, cut into 1-cm cubes
  • 1 red pepper, cored, seeded and cut into 1-cm pieces
  • 1 (450g) tin diced tomatoes with juices
  • 3 tbsps sultanas
  • 1/2 tsp dried oregano
  • 60ml red wine vinegar
  • 4 tsps sugar
  • 1 tbsp drained capers
  • 1/2 tsp salt, plus more for seasoning
  • 1/2 freshly ground black pepper, plus more for seasoning

Serves: 4 paninis

1) Preheat a panini griddle.

2) Using your fingers, scoop out a 2-cm wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes.

3) Spoon 2-3 tbsps of the caponata on top of the cheese. Place the top halves on the baguettes and griddle the panini until the cheese melts, about 5 minutes.

For the caponata:

1) In a large frying pan, 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, about 3 to 4 minutes. Add the red 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.

2) Stir in the vinegar, sugar, capers, 1/2 tsp of salt and 1/2 tsp of black pepper. Season, to taste, with more salt and pepper, if needed.

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