Sicilian Style Aubergine and Pepper Caponata Stew
with Cannellini Beans and Garlicky Ciabatta
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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
Bell Pepper
(May contain Celery)
1
Garlic Clove
1
Ciabatta
1
Cannellini Beans
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
15
Capers
40
Raisins
12
Red Wine Vinegar
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
1
Dried Oregano
Not included in your delivery
1.5
Sugar
75
Water for the Sauce
2
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
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!
