Sicilian Style Eggplant Caponata

with Mozzarella and Green Olives
Enjoy this delicious Mediterranian classic!
Cals 495 · Prot 28 · Carbs 51 · Fat 23
Vegetarian
Low Carb
30 min
Sicilian Style Eggplant Caponata with Mozzarella and Green Olives
Enjoy this delicious Mediterranian classic!
Cals 495 · Prot 28 · Carbs 51 · Fat 23
Vegetarian
Low Carb
Ingredients
Caponata
Eggplant
2 Piece
Olive oil
2 Tbsp
Red onion
1 Piece
Garlic cloves
3 Piece
Cherry tomatoes
300 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Green olives
50 Grams
White balsamic vinegar 14*
30 ML
Dried oregano
2 Grams
Honey
15 Grams
Black pepper
0.5 Tsp
Baby mozzarella balls 4*
150 Grams
Fresh basil
15 Grams
To serve
Parmesan 4*
30 Grams

Allergens

*14 Sulphur Dioxide, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2065 / 495
Fats (g) 22.9
of which saturated (g) 12.8
Carbohydrates (g) 51
of which sugars (g) 31.6
Fibers (g) 17.2
Proteins (g) 27.5
Salt (g) 2.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast eggplants

1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Slice the eggplants into cubes. Add the eggplant cubes to a lined baking tray with a generous drizzle of olive oil. Roast for 25 min.
Prep

2 Prep

Meanwhile, peel and chop the onion and garlic. Slice the cherry tomatoes in half.
Fry

3 Fry

Heat a soup pot or a pan with a lid over a medium heat with a drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 5 min.
Simmer

4 Simmer

Add the garlic, tomatoes, olives, oregano, balsamic vinegar, honey and black pepper. Simmer, covered, for 10 min.
Finish

5 Finish

Add the roasted eggplants and simmer for a final 5 min. Check the seasoning and add a pinch of salt and pepper if needed. Remove the pan from the heat. Add the mozzarella balls. Let the caponata cool for 10 min. Just before serving, fold in the fresh basil.
Serve

6 Serve

Divide the caponata among plates and garnish with the shaved Parmesan.
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