Sicilian Style Aubergine Caponata Stew
with Cannellini Beans and Garlicky Ciabatta
Our Sicilian Style Aubergine Caponata Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Garlic Clove**
1
Courgette
(May contain traces of: Celery)
1
Ciabatta
(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)
15
Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
15
Capers**
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains: Celery)
1
Cannellini Beans
1
Dried Oregano
50
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1.5
Sugar for the Sauce
50
Water for the Sauce
2
Olive Oil for the Garlic Bread
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. Pop the aubergine onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. When your oven is hot, roast on the middle shelf until soft, 15-18 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Chop widthways into small pieces. Cut the ciabatta in half. 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 cook for 30 secs. Add the courgette, chopped tomatoes, vegetable stock paste, cannellini beans (and their water), water and sugar for the sauce (see ingredients for both amounts) and half the dried oregano to the pan. Season with salt and pepper, then stir to combine. Bring up to the boil, then reduce the heat and simmer until the sauce has thickened, 5-7 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. Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
Once the sauce has thickened, stir in the roasted aubergine. Taste and add more salt or pepper if needed. Allow it to simmer for a further 1-2 mins, then remove from the heat.
When everything is ready, divide the aubergine caponata stew between your bowls and crumble over the Greek style salad cheese. Garnish with a sprinkling of the flaked almonds. Cut the garlic bread into triangles and serve alongside for dipping and scooping. Enjoy!
