Sicilian Eggplant Stew

Name: Sicilian Eggplant Stew with Herbed Pork and Garlicky Ciabatta
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit Eggplant; 1 unit Red Onion; 2 clove Garlic; 1 unit Red Bell Pepper; 8 ounce Ground Pork; 1 tablespoon Italian Seasoning; 1 box Diced Tomatoes; 1 ounce Green Olives; 2 tablespoon White Wine Vinegar; 1 unit Ciabatta Bread; unit Salt; unit Pepper; 5 teaspoon Olive Oil; 1 teaspoon Sugar

with Herbed Pork and Garlicky Ciabatta

Recipe Development TeamPublished on October 27, 2016

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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.

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Eggplant

1 unit

Red Onion

2 clove

Garlic

1 unit

Red Bell Pepper

8 ounce

Ground Pork

1 tablespoon

Italian Seasoning

1 box

Diced Tomatoes

1 ounce

Green Olives

2 tablespoon

White Wine Vinegar

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

unit

Salt

unit

Pepper

5 teaspoon

Olive Oil

1 teaspoon

Sugar

Nutrition Values

/ per serving

Energy (kJ)2335 kJ

Calories558 kcal

Fat25 g

Saturated Fat5 g

Carbohydrate49 g

Sugar16 g

Dietary Fiber9 g

Protein32 g

Cholesterol70 mg

Sodium547 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.

Utensils

•Baking Sheet

•Large Pan

•Bowl

Instructions

1

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.

2

Halve, peel, and dice onion. Mince 1 clove garlic. Slice olives into small rounds. Halve ciabatta.

3

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.

4

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.

5

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.