Caponata Panini

Servings: 4

This recipe comes straight from one of my all time favorite food network chef, Giada DiLaurentiis! I saw her make this delicious panini a few weeks ago on the her Giada at Home show;  the episode where she was getting  a meal ready for a fancy picnic in the park,  now I didn’t have a picnic to go to BUT I was ready to eat! Needless to say it was delicious and I only made a FEW changes!

Ingredients:

Panini

• 4 sourdough demi-baguettes or rolls, halved lengthwise
• 4 slices provolone chesse
• 4 slicese ham
• 1 1/3 cups caponata, recipe follows:

Caponata

• 1/4 cup olive oil
• 1 medium onion
• 1 medium eggplant
• 2 zucchinis
• 1 red bell pepper
• 1 (14 1/2-ounce) can diced tomatoes with juices
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano
• 1/4 cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon drained capers
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Directions:

1. Roughly chop the veggies [onion, eggplant, bell pepper and zucchini].

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the onion and cook until translucent, about 3 minutes.

4. Add the eggplant and zucchini and cook until soft, about 3 to 4 minutes.

5. Add the red bell pepper and cook until crisp-tender, about 5 minutes.

6. Add the tomatoes, raisins, and oregano to the pan.

7.  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.

8. Put the panini together!

• Place 2 slices of the provolone cheese and ham on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese or ham.

9. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes. Flip panini over and grill for another 5 minutes.

10. ENJOY!!