Eggplant Cacciatore Sandwiches

Cooking and trying new recipes has been sporadic at best these days but I did make a new vegetarian recipe tonight, courtesy of Rachael Ray, that was definitely blog worthy!

One 16-ounce loaf frozen garlic bread, split lengthwise
2 tablespoons extra-virgin olive oil
1/2 large onion, chopped
1 large eggplant (about 1 1/2 pounds), cut into cubes
4 ounces cremini mushrooms, coarsely chopped (about 1 1/2 cups)
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 (I used diced)
4 ounces thinly sliced provolone cheese

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 ocassionally, 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, scrapping 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.