Caponata Subs
"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!"
Ingredients
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.