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Sicilian Caponata

Sicilian Caponata

with Pine Nuts and Garlic Ciabatta

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A little bit sweet and a little bit sour, caponata is a famous Sicilian dish made from eggplant, tomatoes, olives, and tangy vinegar. Our version is sweetened up with some roasted red peppers!

Allergens:Wheat/BléSulphites/SulfiteTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Ciabatta Roll


400 g

Baby Eggplant

227 g

Red Bell Pepper

85 g

Celery, chopped

56 g

Red Onion

10 g


1 can

Diced Tomatoes

2 tsp

White Wine Vinegar


30 g

Mixed Olives


1 tsp

Italian Seasoning

28 g

Pine Nuts

(ContainsTree Nut/Noix)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories499 kcal
Energy (kJ)2088 kJ
Fat21 g
Saturated Fat2 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber14 g
Protein13 g
Cholesterol0 mg
Sodium1436 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Cut the stem off the eggplants, then cut in half lengthwise. Core, then cut the bell pepper into 1/2-inch cubes. Mince or grate the garlic. Thinly slice the olives.


Roast the veggies: Brush the eggplant halves with a drizzle of oil. Season with salt and pepper. Arrange them cut-side down on a baking sheet. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 20-22 min. Toss the bell peppers on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until tender, 14-15 min.


Toast the pine nuts: Meanwhile, heat a large non-stick pan over medium-high heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate.


Start the caponata: Add a drizzle of oil to the same pan. Add the onion, celery and half the garlic. Cook, stirring occasionally, until softened, 4-5 min. Add the diced tomatoes, Italian seasoning, olives and 2 tsp vinegar (double for 4 people). Simmer until thickened, 7-8 min.


Make the garlic ciabatta: When the veggies are done roasting, turn the oven to broil. In a small bowl, stir the remaining garlic with a drizzle of oil. Season with salt and pepper. Cut each ciabatta in half and brush with garlic oil. Toast cut-side-up in the oven on a baking sheet until lightly golden, 2-3 min. (TIP: Keep an eye on your bread so that it does not burn!)


Finish and serve: Meanwhile, stir the bell pepper into the sauce, then nestle in the eggplant. Cook for 2-3 min. Divide the eggplant between plates. Top with the caponata and sprinkle with the pine nuts. Cut the garlic ciabatta into triangles and serve on the side. Enjoy!