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Sicilian Eggplant Caponata

Sicilian Eggplant Caponata

on 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 a touch of honey and lightly caramelized onions. A sprinkling of creamy goat cheese takes these toasts to the next level!

Tags:One PotVeggie
Allergens:WheatMilk

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Eggplant

1 unit

Ciabatta Bread

(ContainsWheat)

1 tablespoon

Balsamic Vinegar

2 ounce

Arugula

1 bunch

Basil

1 bunch

Grape Tomatoes

2 clove

Garlic

2 tablespoon

Red Wine Vinegar

1 ounce

Mixed Olives

¼ cup

Goat Cheese

(ContainsMilk)

1 unit

Yellow Onion

1 tablespoon

Honey

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2267.728 kJ
Calories542 kcal
Fat30 g
Carbohydrate57 g
Dietary Fiber12 g
Protein14 g
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.
Utensils
Utensils
Knife
Large Pan
Baking Sheet
InstructionsPDF
Instructions
Chop the olives
Chop the olives
1

Preheat oven to 400 degrees. Peel and cut the eggplant into 1/2-inch cubes. Halve, peel, and chop the onion. Halve the grape tomatoes. Coarsely chop the olives. Thinly slice the basil and garlic.

Add the tomatoes and olives
Add the tomatoes and olives
2

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the tomatoes and olives and cook for another 3 minutes, until tomatoes start to soften. Set aside.

Cook the egglplant
Cook the egglplant
3

In the same pan, heat 1 tablespoon olive oil over medium heat. Add the eggplant and cook, tossing, for 6-7 minutes, or until browned on all sides. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the honey.
Add the honey.
4

Return the onions, tomatoes, and olives to the pan with the eggplant. Stir in the red wine vinegar, basil, and 1 tablespoon honey.

5

Halve the ciabatta lengthwise and toast it in the oven on a baking sheet for about 5 minutes. While the ciabatta toasts, toss the arugula with 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper.

6

Serve the caponata on the toast and top with goat cheese crumbles. Serve with the arugula salad on the side.