Eggplant Caponata Sub Sandwiches

Vegetarian and healthy sub sandwiches where the caponata mixture can be made ahead of time and reheated when you want to make the sandwiches.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil, plus more as needed
• 2  garlic cloves, halved
• 1  large Spanish onion, cut into 1/2 inch dice
• 2  celery ribs, cut into thin 1/4 inch slices
• 2  teaspoons fresh thyme, chopped
• 2  medium eggplants, cut into 1/2 inch cubes
•  kosher salt, to taste
• 1 (6 ounce) can tomato paste
• 1⁄4 cup dried currant
• 1⁄4 cup pine nuts
• 1  teaspoon ground cinnamon
• 1  teaspoon  unsweetened cocoa powder
• 1  tablespoon red pepper flakes
• 4  tablespoons  balsamic vinegar
• 2  teaspoons sugar
•  fresh ground black pepper, to taste
• 1⁄4 cup water
• 1  baguette, cut into 4 pieces, split open to stuff
• 1⁄4 cup pecorino romano cheese, freshly grated
• 1⁄4 lb provolone cheese, grated

Directions

1. Preheat the oven to 375 degrees F. On a baking sheet, place the baguettes and toast in the oven. Set aside.
2. In a large saute pan, heat the olive oil over medium-high heat until almost smoking.
3. Add the garlic, onion, celery, thyme, eggplant and a couple of pinches of salt. Stir together, reduce the heat to medium, and cook until the eggplant turns golden (5-6 minutes). If it looks a little dry, add 1 tablespoon of oil.
4. Add the tomato paste, currants, pine nuts, cinnamon, cocoa powder and red pepper flakes and continue to cook for 3 minutes more. Add the vinegar, stir well and allow to evaporate (30 seconds-1 minute). Add the sugar, water, salt and pepper to taste and cook for 5 minutes more, then remove from the heat.
5. Stuff each baguette piece with about 1/2 cup of the caponata and top with Pecorino Romano and provolone. Place the stuffed bread on a baking sheet and place in the oven. Bake until the cheese is nicely melted. Remove and serve immediately.