Sicilian Style Eggplant Caponata

with Mozzarella and Green Olives
Enjoy this delicious Mediterranian classic!
Cals 480 · Prot 24 · Carbs 44 · Fat 23
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
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Enjoy this delicious Mediterranian classic!
Cals 480 · Prot 24 · Carbs 44 · Fat 23
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
30 ML
Dried oregano
2 Grams
Honey
15 Grams
Black pepper
0.5 Tsp
Baby mozzarella balls
150 Grams
Fresh basil
15 Grams
To serve
Parmesan
30 Grams

Tips for fussy eaters

Serve the caponata with pasta.

Pro tip

Caponata tastes great the next day. This allows the flavours to develop.

Before you start

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

Instructions

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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.
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2 Prep

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

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

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

Tips for fussy eaters

Serve the caponata with pasta.

Pro tip

Caponata tastes great the next day. This allows the flavours to develop.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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