Ingredients
- 1/4 cup extra virgin olive oil, plus more as needed
- 2 cloves garlic, halved
- 1 large Spanish onion, cut into 1/2-inch dice
- 2 ribs celery, cut into thin 1/4-inch slices
- 2 teaspoons fresh thyme, chopped
- 2 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
- kosher salt
- 1 (6-ounce) can tomato paste
- 1/4 cup dried currants
- 1/4 cup pine nuts
- 1 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon red pepper flakes
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- freshly ground black pepper
- 1/4 cup water
- 1 baguette, cut into 4 pieces, split open to stuff
- 1/4 cup Pecorino Romano, freshly grated
- 1/4 pound provolone, grated
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