Caponata Subs
Created by SixBeans on October 28, 2015
- Servings: 4
- Prep Time: 25m
- Cook Time: 30m
- Recipe #21509
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves (fine chopped)
- 1 large Spanish Onion (1/2-inch dice)
- 2 ribs celery (cut into 1/4-inch slices)
- 2 teaspoons fresh chopped thyme
- 2 1/2 pounds eggplant (2 medium, sliced into 1/2-inch cubes, about 4 cups)
- 6 ounces tomato paste
- 1/4 cup dried currants
- 1/4 cup pine nuts
- 1 teaspoon ground cinnamon (I reduced this to 1/4 teaspoon)
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon red pepper flakes (I reduced to 1/2 tsp)
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1/4 cup water
- 16 ounce French Baguette bread (1 baguette)
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Provolone cheese
- Kosher Salt and Freshly Ground Black Pepper
- Marinara Sauce (optional, to serve)
How to Make
-
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).
Nutritional Facts
- 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