Caponata

Caponata

Rating
4.00rating out of 5

(597 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

Caponata is a sweet n' sour aubergine stew originating from Sicily. It’s a bit like ratatouille, but also contains capers and sultanas, typical features of Sicilian cooking. Here we've served it over creamy millet, which is similar to polenta.

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
Millet
120g millet
Sultanas
30g sultanas
Aubergine
1 aubergine
Tomato
1 tomato
Yellow-pepper
1 yellow pepper
garlic-clove
2 garlic cloves
Vegetable-stock-cube
1 vegetable stock cube †
basil 3.18
10g fresh basil
Red-wine-vinegar
2 tbsp red wine vinegar †
tomato paste 3.18
2 tbsp tomato paste
Capers
15g capers
Cheddar-cheese
40g cheddar cheese †
You Will Need
Butter, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • millet
  • 30g sultanas
  • 1 aubergine
  • 1 tomato
  • 1 yellow pepper
  • 1 garlic clove
  • vegetable stock pot<span class="strong">†</span>
  • 10g basil
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
  • 2 tbsp tomato paste
  • 15g capers
  • 40g mature cheddar<span class="strong">†</span>
Typical Values per 100g per serving
Energy 384 kJ
91 kcal
1961 kJ
466 kcal
Fat
of which saturates
2.2 g
1 g
11.2 g
5.3 g
Carbohydrate
of which sugars
15.1 g
5.3 g
76.8 g
27.2 g
Fibre 2.1 g 10.5 g
Protein 3.6 g 18.3 g
Salt 0.59 g 3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
millet
Millet
30g sultanas
Sultanas
1 aubergine
1 tomato
1 yellow pepper
1 garlic clove
vegetable stock pot
water, carrots, leek, red bell pepper, CELERIAC (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (CELERY, carrots, leek, onions 0.9%), spices (CELERY seeds, lovage root, nutmeg, pepper) gelling agents (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin.
10g basil
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: SULPHITES E220
2 tbsp tomato paste
tomatoes
15g capers
capers, brine (water, salt), spirit vinegar.
40g mature cheddar
pasteurised cows MILK, salt, starter culture, vegetarian rennet
Allergens
  • Allergens highlighted by † (celery, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Caponata

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a full kettle (used in step 4)

Grate the cheese

2 Caponata

Cut the aubergine(s) into large cubes, discarding the stalk(s)

Peel and cut the red onion(s) into quarters, discarding the skin(s)

Cut the yellow pepper(s) into 3cm strips, discarding the pith and seeds

Chop the tomato(es) into small pieces

3 Caponata

Place the aubergine, red onion and pepper on 1 (2) baking tray(s)

Tip: Line the tray(s) with tin foil to avoid mess

Drizzle with olive oil and season with salt and pepper

Put the tray in the oven for 15-20 min, or until the veg is starting to brown

4 Caponata

Meanwhile, dissolve 1/2 (1) stock cube (save the rest for step 5) in 400ml (800ml) boiled water

Add the millet and stock to a pot and bring to a boil on a high heat 

Cover with a lid, reduce the heat to low and cook for 20 min or until the water is absorbed (holes may appear on the surface)

5 Caponata

Peel and grate (or finely chop) the garlic

Heat a wide-based pan with 1 tbsp (2 tbsp) olive oil and add the garlic and tomato, cooking for 2 min on a medium heat 

Add the tomato paste & stir vigorously for 30 sec, then add the remaining stock cube, 300ml (600ml) boiled water, the red wine vinegar, capers, sultanas and 1 tsp (2 tsp) sugar

6 Caponata

Stir the mixture until it comes together as a thin tomato sauce

Once the vegetables are half cooked, remove them from the tray and add them to the pan (including any juices), covering with a lid

Cook for 5-10 min until the vegetables are tender

Season generously with salt and pepper 

7 Caponata

Add the grated cheddar into the millet pot

Add 1 tbsp (2 tbsp) of butter and a large splash of milk (optional), and mash through until the butter and cheese have melted

Season generously with salt and pepper

8

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Chop the basil roughly, including stalks, and stir half of it through the stew

Serve the stew over the creamed millet, garnishing with the remaining basil

Enjoy!

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