Caponata Panini

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 4 slices provolone cheese, halved
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 medium eggplant, cut into 1/2-inch cubes
• 1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
• 1 (14 1/2 ounce) can diced tomatoes in tomato puree
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon capers, drained
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning

Recipe

• 1 in a large skillet, heat the olive oil over medium-high heat. add the onion and cook until translucent, about 3 minutes. add the celery and eggplant and cook until soft, about 3 to 4 minutes. add the red bell pepper and cook until crisp-tender, about 5 minutes. add the tomatoes, raisins, and oregano to the pan. simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. season, to taste, with more salt and pepper, if needed.