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Mario Batali's Eggplant Caponata Subs
1/4 c. Extra virgin olive oil
large Spanish onion
2 tsp. chopped fresh thyme
can tomato paste
1/4 c. dried currants
1/4 c. pine nuts
1 tsp. ground cinnamon
1 tsp. unsweetened cocoa powder
1 tbsp. red pepper flakes
2 tbsp. red wine vinegar
2 tsp. sugar
Freshly ground black pepper
1/4 c. freshly grated Pecorino Romano
1/4 lb. provolone
- Preheat oven to 375 degrees F.
- In 12- to 14-inch sauté pan, heat oil on medium-high until almost smoking. Add garlic, onion, celery, thyme, eggplant, and a couple of pinches salt. Stir, reduce heat to medium and cook 5 to 6 minutes or until eggplant turns golden. If it looks dry, add another 1 tablespoon oil.
- Add tomato paste, currants, pine nuts, cinnamon, cocoa powder, and red pepper flakes and continue to cook for 3 minutes more.
- Add vinegar; allow it to evaporate. Add sugar, salt and pepper to taste, plus 1/4 cup water and cook for 5 minutes more, then remove from heat.
- Place baguette pieces in oven to toast until golden. Remove and stuff each baguette piece with about 1/2 cup caponata; top with pecorino and provolone. Place stuffed bread on a baking sheet and return to oven. Bake until cheese is melted. Remove and serve immediately.
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Date: 15.12.2018, 21:49 / Views: 31252