Sicilian Style Eggplant Caponata

Name: Sicilian Style Eggplant Caponata with Mozzarella and Green Olives
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Piece of Red onion; 3 Piece of Garlic cloves; 300 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Green olives; 30 ML of White balsamic vinegar; 2 Grams of Dried oregano; 15 Grams of Honey; 1 Tsp of Black pepper; 150 Grams of Baby mozzarella balls; 15 Grams of Fresh basil; 30 Grams of Parmesan

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

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.

2 Prep

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

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.

4 Simmer

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

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.