Sicilian Eggplant Stew
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Sicilian Eggplant Stew

Sicilian Eggplant Stew

with Herbed Pork and Garlicky Ciabatta

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


serving amount

1 unit


1 unit

Red Onion

2 clove


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


Kosher Salt



5 teaspoon

Olive Oil

1 teaspoon



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.


Baking Sheet
Large Pan


Preheat oven and roast veggies

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.

Prep remaining ingredients

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

Start caponata

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.

Simmer caponata

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.

Toast ciabatta

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.

Finish and plate

Spoon caponata into bowls, and serve with toasted ciabatta.