March 15, 2009 at 7:55 pm


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!




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




  • 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



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!!

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