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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!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulftesTree Nut/Noix
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

Ciabatta Bun

(ContainsWheat/Blé)

400 g

Baby Eggplant

227 g

Red Bell Pepper

85 g

Celery, chopped

56 g

Red Onion

10 g

Garlic

1 can

Diced Tomatoes

2 tsp

White Wine Vinegar

(ContainsSulphites/Sulftes)

30 g

Mixed Olives

(ContainsSulphites/Sulftes)

1 tsp

Italian Seasoning

(ContainsSulphites/Sulftes)

28 g

Pine Nuts

(ContainsTree Nut/Noix)

Not included in your delivery

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Energy (kJ)2088 kJ
Calories499 kcal
Fat21 g
Saturated Fat2 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber14 g
Protein13 g
Sodium1436 mg
Utensils
Utensils
Baking Sheet
Non-Stick Pan
InstructionsPDF
Instructions
1

Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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!)

7

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!

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