Caponata Subs

25m
Prep Time
30m
Cook Time
55m
Ready In

Recipe: #21509

October 28, 2015

Categories: Sandwiches



"An awesome recipe by Mario Batalli. Don't let the long list of ingredients scare you, this is easy and the end result is delicious!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (534.3 g)
  • Calories 673.2
  • Total Fat - 24.9 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 712.2 mg
  • Total Carbohydrate - 95.9 g
  • Dietary Fiber - 13.8 g
  • Sugars - 23.7 g
  • Protein - 22.4 g
  • Calcium - 240.9 mg
  • Iron - 6 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat oven to 375°F.

Step 2

In a 14-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the garlic, onion, celery, thyme, eggplant, and a good pinch of salt. Stir together, reduce the heat to medium and cook for 5 to 6 minutes, or until the eggplant turns golden. If it looks a little dry, add a little more oil.

Step 3

Add the tomato paste, currants, pine nuts, cinnamon (I used 1/4 tsp), cocoa powder, and pepper flakes and continue to cook for 3 minutes more.

Step 4

Add the vinegar and allow it to evaporate. Add the sugar, salt and pepper to taste, and water and cook for 5 minutes more, then remove from the heat.

Step 5

Place the Baguette pieces in the oven to toast until golden. Remove and stuff each Baguette piece with about 1/2 cup of the Caponata and top with Pecorino Romano and Provolone.

Step 6

Place the stuffed Bread on a baking sheet and return it to the oven. Bake until the Cheese is nicely melted. Remove and serve with Hot Marinara Sauce (optional).

Tips


No special items needed.

0 Reviews

You'll Also Love