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Sicilian Caponata with Herbed Pork
Sicilian Caponata with Herbed Pork

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) 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:
Healthy
•Lactose Free
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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

½

Celery Stick

(Contains: Celery)

2

Garlic Clove

1

Red Pepper

½

Green Pepper

1

Tuscan Pork Sausage

(Contains: Sulphites, Cereals containing gluten)

1

Chopped Tomatoes

Tomato Puree

2

Olives

1

White Wine Vinegar

(Contains: Sulphites)

1

Ciabatta

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

Nutritional information

/ per serving
Energy (kcal)576 kcal
Energy (kJ)2410 kJ
Fat24 g
of which saturates8 g
Carbohydrate51 g
of which sugars11 g
Protein30 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Baking Tray
•Bowl
•Grill Pan

Instructions

1

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

Roast the veg
2

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

Cook the sausage
3

Heat a splash of olive oil in a large non-stick frying pan on medium heat. Once hot, add in the celery and garlic with a pinch of salt and 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.

Allow to thicken
4

Tip in the organic chopped tomatoes and then refill the tin a quarter with water. Swill the water around and add this to your sauce. Add another pinch of salt, the green olives and the white wine vinegar. Leave to simmer and thicken up for 10-15 mins.

Add the veg
5

Once the vegetables have roasted, remove from your oven. Add the roasted vegetables to the pan and stir. Turn your grill to high.

6

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

7

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

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