Recipe

Caponata on Ciabatta

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Caponata on Ciabatta

Delicately seasoned aubergines stewed Sicilian-style with tomatoes, red onions and pitted green olives, and spiced with rosemary, oregano, garlic and coarsely ground salt and pepper. Served on ciabatta, garnished with parsley and lightly toasted almond flakes.




Ingredients to serve 2

  • 1 x aubergines - cut into large chunks
  • 2 x tomatoes - chop into big chunks
  • 1/2 x red onion - peel and chop finely
  • 1 clove x garlic - peel and chop finely
  • 50g x pitted green olives
  • 1/2 tsp x dried oregano
  • 1/2 tbsp x parsley - chop finely
  • 1/2 branch x rosemary - strip off leaves and chop finely
  • 1 tbsp x red wine vinegar
  • 1 tbsp x slivered almonds
  • 1 loaf x ciabatta
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 x aubergines - cut into large chunks
  • 4 x tomatoes - chop into big chunks
  • 1 x red onion - peel and chop finely
  • 2 cloves x garlic - peel and chop finely
  • 100g x pitted green olives
  • 1 tsp x dried oregano
  • 1 tbsp x parsley - chop finely
  • 1 branch x rosemary - strip off leaves and chop finely
  • 2 tbsp x red wine vinegar
  • 2 tbsp x slivered almonds
  • 2 loaves x ciabatta
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Place a pan with a little olive oil on medium to high heat. Add the aubergine chunks, oregano and salt and cook for about 4-5 minutes, tossing the aubergine every now and again until they’re nicely browned.

Step 2

Turn the heat down to medium and add the onion, garlic and ½ the parsley and continue cooking for a few more minutes. You may need to add a little more olive oil (do so from the edge of the pan). Now add the olives, rosemary and vinegar. When all the vinegar has evaporated, add the tomatoes and cook for about 15 more minutes. Season to taste.

Step 3

Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.

Step 4

Cut the ciabatta in half and slice each half open lengthways. Lightly toast each ciabatta slice. Drizzle with a little olive oil when done.

Step 5

To serve, place two slices of ciabatta on each plate and ladle a serving of the caponata mixture on each. Scatter parsley and toasted almonds on top.