Eggplant Caponata Sub Sandwiches

Submitted by Broke Guy

"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: 45mins
• Ingredients: 20
• 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.