HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSicilian Style Aubergine And Pepper Caponata Stew
Sicilian Style Aubergine and Pepper Caponata Stew

Sicilian Style Aubergine and Pepper Caponata Stew

with Cannellini Beans and Garlicky Ciabatta

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Tags:Under 600 caloriesVeggie
Allergens:Cereals containing glutenNutsSulphitesCelery

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 unit(s)


(ContainsCereals containing gluten)

1 pack(s)

Cannellini Beans

15 grams

Flaked Almonds


15 grams


40 grams


1 sachet

Red Wine Vinegar


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste


1 sachet

Dried Oregano

Not included in your delivery

1.5 tsp


75 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2209 kJ
Energy (kcal)528 kcal
Fat16.0 g
of which saturates2.0 g
Carbohydrate73 g
of which sugars37.0 g
Protein17 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces and pop them onto a baking tray. Halve the pepper, discard the core and seeds. Chop into 2cm pieces and pop them onto another baking tray. Drizzle all the veg with oil and season with salt and pepper. Toss to coat then spread out. When your oven is hot, roast the aubergine on the top shelf and the pepper on the middle shelf until soft, 15-18 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). Cut the ciabatta in half. Drain and rinse the cannellini beans in a sieve. Heat a large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. When the almonds have toasted, transfer them to a bowl (keep the pan, we will use it again).


Pop the (now empty) frying pan back on medium heat with a drizzle of oil. When the oil is hot, add the capers and raisins and cook for 30 secs, stirring. Then add the red wine vinegar and cook until it has almost all evaporated. Next, add the chopped tomatoes, vegetable stock paste, cannellini beans, water for the sauce, sugar (see ingredients for both amounts) and half the dried oregano to the pan. Season with salt and pepper, stir to combine. Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 4-5 mins.


While the stew simmers, combine the garlic, remaining dried oregano and the olive oil for the garlic bread (see ingredients for amount) in a small bowl. Season with salt and pepper. Lay the ciabatta onto a baking tray, cut-side up. Drizzle the garlic-herb oil on top. Pop the garlic bread into your oven until nicely toasted, 4-5 mins.


Once the sauce has thickened, stir in the roasted veg. Taste and add more salt or pepper if needed. Allow it to simmer for a further 1-2 mins, then remove it from the heat.


When everything is ready, divide the aubergine and pepper caponata stew between your bowls. Garnish with a sprinkling of the flaked almonds. Cut the garlic bread into triangles and serve alongside for dipping and scooping. Enjoy!