SICILIAN CAPONATAwith Mozzarella and Parmesan

Sicilian Caponata is an ode to Aubergines…Yum!

COOKING TIME: 20 MIN

CALS 426 |  PROT  26.1G  |  CARBS 24.6G  | FAT 36.2G

Cut eggplant to cubes. Mix with olive oil, and transfer to an oven tin lined with baking paper. Roast at 240°C for 25 min-utes.

1 ROAST

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Add tomatoes, olives, basil, oregano, honey, salt, and black pepper. Simmer slowly, covered, for 10 minutes.

4 ADD

3 SAUTÉHeat oil in a saucepan and sauté the on-ion for 5 minutes.

Serve the caponata on pasta. You could just take a small of quantity

of it and blend it smooth with a spoon of olive oil…

TIPS FOR FUSSY EATERS

Caponata tastes best the day after it is made, once the flavors have had a

chance to blend and mellow.

PRO TIP

Aubergine

Red onion

Garlic cloves

Cherry tomatoes

Green olives pitted

White balsamic

vinegar

Basil

Oregano

Honey

Small mozzarella

balls

Parmesan

Fresh basil

INGREDIENTS

500g

1

2

250g

50g

5g

2g

2g

5g

200g

20g

6g

FOR 2 FOR 3

750g

1

3

375g

75g

7g

3g

3g

7g

300g

30g

9g

FOR 4

1kg

2

4

500g

100g

10g

4g

4g

10g

400g

40g

12g

2 PEEL AND MINCEMeanwhile, peel and mince onion and garlic. Cut cherry tomatoes in half.

5 SERVEAdd roasted eggplant, and simmer for 5 more minutes. Adjust the seasoning. Let cool for 10 minutes. Just before serving, stir in the fresh basil leaves. Serve the caponata onto plates. Top with halved mozzarella balls, and shaved Parmesan.