Sicilian Caponata
with Pine Nuts and Garlic Ciabatta
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Petit pain ciabatta
(Contient Gluten)
400 g
Mini aubergine
227 g
Poivron rouge
85 g
Céleri, haché
56 g
Oignon rouge
10 g
Ail
1 boîte(s)
Tomates en dés
2 cc
Vinaigre de vin blanc
(Contient Sulfites)
30 g
Olives mélangées
(Contient Sulfites)
1 cc
Assaisonnement italien
28 g
Pignons
(Contient Noix)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!