Sicilian Caponata

Name: Sicilian Caponata with Herbed Pork and Garlic Ciabatta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Aubergine; ⅗ Celery Stick; 2 Garlic Clove; 1 Red Pepper; 1 Green Pepper; 1 Sausage; 1 Chopped Tomatoes; ½ Capers**; 1 White Wine Vinegar; 1 Ciabatta; Olive Oil; Salt; 1 Sugar; Pepper

with Herbed Pork and Garlic Ciabatta

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Sicily, ‘The Old Country’, the birthplace of Vito Corleone and home to one of our favourite Italian dishes: Caponata. Patrick learned how to make this dish whilst filming in the beautiful coastal town of Catania and (in a fairly risky move) 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!

Allergens:

Celery

•Schwefeldioxide und Sulfite

•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

DifficultyEasy

Ingredients

serving amount

Aubergine

(May contain traces of: Sellerie)

⅗

Celery Stick

(Contains: Celery)

Garlic Clove

Red Pepper

Green Pepper

Sausage

(Contains: Schwefeldioxide und Sulfite, Gluten)

Chopped Tomatoes

Capers**

White Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

Ciabatta

(Contains: Gluten May contain traces of: Glutenhaltiges Getreide)

Not included in your delivery

Olive Oil

Salt

Sugar

Pepper

Nutritional information

/ per serving

Energy (kcal)662 kcal

Energy (kJ)2770 kJ

Fat35 g

Carbohydrate62 g

Protein26 g

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

Utensils

•Knife

•Baking Tray

•Grill Pan

•Pan

•Bowl

Instructions

Pre-heat the oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into 5 strips. Dice the aubergine into 2cm cubes, finely chop the celery and one clove of garlic. Remove the core from the peppers and chop into little bite- sized chunks.

In a bowl, coat the aubergine and peppers in 1 tbsp of olive oil. Spread evenly on a baking tray and roast on the top shelf of the oven. Cook for 20 mins or until a little crispy around the edges.

Heat 2 tsp of olive oil in a large frying pan on medium heat. Once hot, add in the garlic and celery with a pinch of salt and pepper. While they cook, slice open the sausages and put the meat in the pan too. Break it up and cook for 5 mins.

Tip in the tin of organic chopped tomatoes and then refill the tin by a fifth with water. Swill the water around and add this into the sauce. Add 1⁄4 tsp salt, 1 tsp sugar (if you have it), the capers and 1 tbsp of white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Once the vegetables have roasted, remove from the oven. Switch off the oven and turn the grill to high. Add the roasted vegetables into the pan and stir.

Cut the ciabatta and toast on each side under the grill. Once toasted, cut the remaining clove of garlic in half. Rub the clove of garlic across the top of the ciabatta. Drizzle over a little olive oil and a pinch of salt.

Once the caponata has thickened up nicely, serve into warm bowls. It can be eaten with cutlery or by using the ciabatta as a small edible shovel!