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EGGPLANT - Caponata Sub Sandwich
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| CAPONATA "SUBS" The Chew | |
| 1/4 cup | Extra-Virgin Olive Oil |
| 2 Cloves | Garlic, (halved) |
| 1 large | Spanish Onion, (1/2-inch dice) |
| 2 ribs | Celery, (1/4-inch slices) |
| 2 teaspoons | Thyme, (chopped) |
| 2 medium | Eggplants, (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 |
| 1 teaspoon | Unsweetened Cocoa Powder |
| 1 tablespoon | Red Pepper Flakes |
| 2 tablespoons | Red Wine Vinegar |
| 2 teaspoons | Sugar |
| 1/4 cup | Water |
| 1 | Baguette |
| 1/4 cup | Freshly Grated Pecorino Romano |
| 1/4 cup | Provolone, (Grated) |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
Marinara Sauce (optional, to serve)
Preheat oven to 375°F.
In a 12- to 14- inch sauté pan, heat the Olive Oil over medium-high heat until almost smoking. Add the Garlic, Onion, Celery, Thyme, Eggplant, and a couple pinches 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 1 tablespoon of Oil.
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 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.
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. 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).
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