0.5 teaspoon pepper black freshly ground plus more for seasoning
14.5 ounce canned tomatoes diced with juices canned
1 tablespoon capers drained
1 celery stalk chopped
1 medium eggplant cut into 1/2-inch cubes
0.3 cup olive oil
1 medium onion chopped
0.5 teaspoon oregano dried
4 slices provolone cheese halved
3 tablespoons raisins
1 bell pepper red cored seeded cut into 1/2-inch pieces
0.3 cup red wine vinegar
0.5 teaspoon salt plus more for seasoning
4 teaspoons sugar
Equipment
frying pan
grill
panini press
chopsticks
Directions
Special equipment: a panini grill
Preheat a panini grill.
Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes.
Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese.
Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
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.
