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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Soy, Wheat)
Not included in your delivery
unit
Salt
unit
Pepper
5 teaspoon
Olive Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
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.
