Sicilian Caponata
with Herbed Pork and Garlic Ciabatta
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!
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Celery Stick
(Contains Celery)
2
Garlic Clove
1
Red Pepper
½
Green Pepper
15
Olives
250
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
1
Chopped Tomatoes
Tomato Puree
1
White Wine Vinegar
(Contains Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
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 core 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. Remember to wash your hands after handling raw meat!
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 sauce. 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 olive oil (amount specified in the ingredient list) and season with a pinch of salt.
When your caponata has thickened, serve it in bowls with the ciabatta on the side. It can be eaten with cutlery or by using the garlicky ciabatta as an edible shovel. Enjoy!
