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Sicilian Caponata

Sicilian Caponata

with Herbed Pork and Garlicky Ciabatta

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Patrick learned how to make this dish whilst filming in the beautiful coastal town of Catania and (in a fairly risky move), he has decided to recreate it with a few of his own flavours. Italians are fiercely protective of their recipes so, for his sake, let's keep this one under our hats!

Tags:Under 750 caloriesDairy Free
Allergens:CelerySulphitesGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Celery Stick

(ContainsCelery)

2 clove

Garlic Clove

1 unit(s)

Red Pepper

½ unit(s)

Green Pepper

15 grams

Green Olives

250 grams

Tuscan Pork Sausage

(ContainsSulphites, Gluten)

1 tin(s)

Chopped Tomatoes

1 tbsp

Tomato Puree

1 unit(s)

White Wine Vinegar

(ContainsSulphites)

1 tbsp

Ciabatta

(ContainsGluten, Soya)

Not included in your delivery

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Energy (kcal)630 kcal
Fat35.0 g
of which saturates11.0 g
Carbohydrate43 g
of which sugars14.0 g
Protein27 g
Salt4.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Peeler
Aluminum Foil
Baking Tray
Frying Pan
Spoon
Serrated Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the stalk top from the aubergine, cut in half lengthways and then chop into 2cm cubes. Chop the celery into ½cm chunks. Peel and grate all but one of the garlic cloves (or use a garlic press). Halve, then remove the cores from the peppers and chop into 2cm pieces. We like our olives whole, but chop them if you prefer!

2

Spread the aubergine and peppers in a single layer on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until soft and a little crispy around the edges, 20-25 mins. Turn halfway through cooking.

3

Heat a splash of oil in a frying pan on medium heat. Once hot, add the celery with a pinch of salt and a grind of pepper.

4

When the celery is soft, after about 5 mins, add the garlic. Cook for 1 minute more. Add the sausage meat and use a wooden spoon to break it up. Cook for 5 mins. Pour in the diced tomatoes, then fill the tin(s) a quarter with water and add to the pan. If you are cooking for three people, add the tomato purée. Add the olives, white wine vinegar and another pinch of salt. Stir, then simmer until the mixture is thickened, 10-15 mins.

5

Once the veggies are cooked, add them to the caponata. Turn your grill to high. Cut the ciabatta in half (as if you were making a sandwich), place on the baking tray and toast on each side until golden brown. Once toasted, cut the remaining garlic clove in half and rub it across the cut side of each ciabatta. Drizzle over the olive oil (amount specified in the ingredient list) and season with a pinch of salt.

6

When your caponata has thickened, serve it in bowls with the garlicky ciabatta on the side. It can be eaten with cutlery or by using the bread as an edible shovel. Enjoy!