Ingredients

• 4 sourdough demi-baguettes or rolls, halved lengthwise
• 4 slices provolone cheese, halved
• 1 1/3 cups caponata, recipe follows
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 celery stalk, 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 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

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Instructions

1. Special equipment: a panini grill
2. Preheat a panini grill.
3. 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.
4. 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.