Sicilian Caponata

Name: Sicilian Caponata with Herbed Pork and Garlic Ciabatta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Aubergine; 1 Celery Stick; 3 Garlic Clove; 1 Red Pepper; 1 Green Pepper; 500 Tuscan Pork Sausage; 2 Chopped Tomatoes; 30 Olives; 2 White Wine Vinegar; 2 Ciabatta

with Herbed Pork and Garlic 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!

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 4 people

Aubergine

(May contain traces of: Celery)

Celery Stick

(Contains: Celery)

Garlic Clove

Red Pepper

Green Pepper

500

Tuscan Pork Sausage

(Contains: Sulphites, Cereals containing gluten)

Chopped Tomatoes

Olives

White Wine Vinegar

(Contains: Sulphites)

Ciabatta

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

Nutritional information

Energy (kJ)2255 kJ

Energy (kcal)539 kcal

Fat25 g

of which saturates6 g

Carbohydrate43 g

of which sugars12 g

Protein27 g

Salt1 g

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

Utensils

•Grater

•Baking Tray

•Grill Pan

•Bowl

Instructions

Preheat oven to 180 degrees. 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 the peppers, remove the core and chop into 2cm chunks.

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 and discard the skin.

When the celery is soft, after about 5 mins, add the garlic. Cook for 1 minute. Add the sausage meat and use a 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 and stir. Simmer for 10-15 mins.

Once the veggies have roasted, remove them from your oven and add to the sauce. Turn your grill to high. Cut the ciabatta in half (as if you were making a sandwich) and toast on each side under your grill. Once toasted, cut the remaining garlic in half and rub it across the sut side of each ciabatta. Drizzle over a little oil and a pinch of salt.