Caponata panini

  • Preparation Time15 mins
  • Cooking Time40 mins
  • DifficultyEasy

For the caponata panini

4 sourdough small baguettes or rolls, halved lengthways
4 slices taleggio cheese
Caponata, recipe follows

For the caponata

60ml olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium aubergine, cut into 1-cm cubes
1 red pepper, cored, seeded and cut into 1-cm pieces
1 (450g) tin diced tomatoes with juices
3 tbsps sultanas
1/2 tsp dried oregano
60ml red wine vinegar
4 tsps sugar
1 tbsp drained capers
1/2 tsp salt, plus more for seasoning
1/2 freshly ground black pepper, plus more for seasoning
1) Preheat a panini griddle.

2) Using your fingers, scoop out a 2-cm wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes.

3) Spoon 2-3 tbsps of the caponata on top of the cheese. Place the top halves on the baguettes and griddle the panini until the cheese melts, about 5 minutes.

For the caponata:

1) In a large frying pan, 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.

2) Stir in the vinegar, sugar, capers, 1/2 tsp of salt and 1/2 tsp of black pepper. Season, to taste, with more salt and pepper, if needed.

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