Eggplant Cacciatore Sandwiches

By BCVH

Ingredients

• One 16 oz. loaf frozen garlic bread, split lengthwise
• 2 tablespoons extra-virgin olive oil
• 1/2 large onion, chopped
• 1 large eggplant (about 1 1/2 cups), cut into cubes
• Salt and pepper
• 3/4 cup white wine
• 2 teaspoons fresh oregano, chopped
• One 14.5 ounce can stewed tomatoes - drained and coarsely chopped, juices reserved
• 4 ounces thinly sliced provolone cheese

Details

Servings 4

Preparation

Step 1

1. Bake the garlic bread according to package instructions; keep warm.

2. Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes. Add the eggplant and cook, stirring occasionally, until almost tender, about 7 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes; season with salt and pepper.

3. Stir in the white wine and cook, scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the oregano and the tomatoes with their juices and simmer until slightly thickened, about 5 minutes.

4. Preheat the broiler. Halve the garlic bread crosswise. Divide the eggplant mixture among the 4 pieces and top with the provolone. Broil until the cheese is melted.