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Sicilian Eggplant Stew

Sicilian Eggplant Stew

with Herbed Pork and Garlicky Ciabatta

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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:WheatSoy

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat, Soy)

Not included in your delivery

unit

Salt

unit

Pepper

5 teaspoon

Olive Oil

1 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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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.

6

Spoon caponata into bowls, and serve with toasted ciabatta.