Caponata is an eggplant-based dish hailing from Sicily, an island off the southern coast of Italy. It’s traditionally served as a salad, side dish, or relish, but we made it into a hearty stew with the addition of herb-infused ground pork and garlic-rubbed ciabatta.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Bell Pepper
White Wine Vinegar
Ciabatta Bread(ContainsWheat, Soy)
Wash and dry all produce. Preheat oven to 425 degrees. Chop eggplant into 1-inch cubes. Core and seed bell pepper, then chop into 1-inch pieces. Toss on a baking sheet with 1 TBSP olive oil, and season with salt and pepper. Roast until starting to brown, about 20 minutes.
Halve, peel, and dice onion. Mince 1 clove garlic. Slice olives into small rounds. Halve ciabatta.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onions and garlic. Cook until softened and fragrant, 2-3 minutes. Add pork, break up into small pieces, and cook until browned, about 5 minutes.
Add tomatoes, olives, vinegar, and ½ cup water to pan. Bring to a boil, then reduce to a simmer. Cook until thickened, about 10 minutes. Stir in roasted veggies, and season with salt, pepper, and Italian seasoning (to taste). TIP: If you’d prefer a less tart caponata, add 1 tsp sugar.
Place ciabatta halves in oven, and toast until golden brown, 4-5 minutes. Once toasted, rub with remaining garlic clove, and season with salt and pepper.
Spoon caponata into bowls, and serve with toasted ciabatta.