Sicilian Style Eggplant Caponata

with Mozzarella and Green Olives

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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 in the oven 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, basil, 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.

Enjoy this delicious Mediterranian classic!

Cooking Time: 30 min

Cals 460 · Prot 24 · Carbs 39 · Fat 23

Gluten-Free

Ingredients

Number of people

Caponata

Eggplant 2 Pieces
Olive oil 2 Tbsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Cherry tomatoes 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Green olives 50 Grams
Dried basil 2 Grams
White balsamic vinegar 30 ML
Dried oregano 2 Grams
Honey 20 Grams
Black pepper 0.5 Tsp
Baby mozzarella balls 150 Grams
Fresh basil 15 Grams

To serve

Parmesan 30 Grams

Enjoy this delicious Mediterranian classic!

Cooking Time: 30 min

Cals 460 · Prot 24 · Carbs 39 · Fat 23

Gluten-Free

Instructions

photo

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 in the oven for 25 min.

photo

2 Prep

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

photo

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.

photo

4 Simmer

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

photo

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.

photo

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.

Ingredients

Number of people

Caponata

Eggplant 2 Pieces
Olive oil 2 Tbsp
Red onion 1 Piece
Garlic cloves 3 Pieces
Cherry tomatoes 300 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Green olives 50 Grams
Dried basil 2 Grams
White balsamic vinegar 30 ML
Dried oregano 2 Grams
Honey 20 Grams
Black pepper 0.5 Tsp
Baby mozzarella balls 150 Grams
Fresh basil 15 Grams

To serve

Parmesan 30 Grams
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