Sicilian Caponata with Herbed Pork
and Garlicky 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
Green Pepper
1
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
Tuscan Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten)
1
Chopped Tomatoes
Tomato Puree
15
Olives
1
White Wine Vinegar
(Contains Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Red Pepper
Nutritional information
Utensils
Instructions
Preheat your oven to 220 degrees. Slice the aubergine in half lengthways and then slice each half into five strips. Next chop your aubergine strips into 2cm cubes. Finely chop the celery and peel and grate half the garlic (or use a garlic press if you have one). Remove the core from the peppers and chop into 2cm cubes.
In a bowl, coat your aubergine and pepper in a splash of oil. Spread evenly on a baking tray and roast on the top shelf of your oven for 20 mins, or until a little crispy around the edges.
Heat a splash of oil in a large non-stick frying pan on medium heat. Once hot, add your celery and garlic with a pinch of salt and a grind of black pepper. Whilst this cooks, slice open the sausage, discard the skin and add the meat to the pan. Break it up and cook for 5 mins.
Tip in the chopped tomatoes and then refill the tin a quarter with water. Swill the water around and add this to your sauce. If you are cooking for three people, add the tomato purée. Add another pinch of salt, the olives and the white wine vinegar. Leave to simmer and thicken for 10-15 mins.
Once your veggies have roasted, remove from your oven and add to the pan and stir. This is your caponata! Turn your grill to high.
Cut each ciabatta in half and toast on each side under your grill. Once toasted, cut your remaining garlic in half. Rub your garlic across the top of each ciabatta. Drizzle over a little olive oil and a pinch of salt.
Once your caponata has thickened, serve into warm bowls. It can be eaten with cutlery or by using your ciabatta as a small edible shovel!
