Sicilian Caponata

Name: Sicilian Caponata with Herbed Pork and Garlicky Ciabatta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Aubergine; 1 Celery Stick; 2 Garlic Clove; 1 Red Pepper; ½ Green Pepper; 15 Olives; 250 Tuscan Pork Sausage; 1 Chopped Tomatoes; Tomato Puree; 1 White Wine Vinegar; 1 Ciabatta; 1 Olive Oil

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:

Child friendly

•Hall of Fame

Allergens:

Celery

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Celery Stick

(Contains: Celery)

Garlic Clove

Red Pepper

Green Pepper

Olives

250

Tuscan Pork Sausage

(Contains: Sulphites, Cereals containing gluten)

Chopped Tomatoes

Tomato Puree

White Wine Vinegar

(Contains: Sulphites)

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

Not included in your delivery

Olive Oil

Nutritional information

Energy (kJ)2251 kJ

Energy (kcal)538 kcal

Fat25 g

of which saturates6 g

Carbohydrate42 g

of which sugars14 g

Protein28 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Baking Tray

•Grill Pan

•Bowl

Instructions

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

Spread the aubergine and peppers evenly on a baking tray. Drizzle with oil and season with salt and black 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.

Heat a splash of oil in a large frying pan on medium heat. Once hot, add the celery with a pinch of salt and a grind of black pepper. Meanwhile, slice open the sausage, remove the meat and discard the skin.

When the celery is soft, after about 5 mins, add the grated 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 or caponata. 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 for 10-15 mins.

Once the veggies have roasted, add them to the caponata. Turn your grill to high. Cut the ciabatta in half (as if you were making a sandwich), place on another 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 oil (amount specified in ingredient list) and season with a pinch of salt.