Caponata

Caponata

Rating
4.00rating out of 5

(596 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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What is Gousto all about?

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 †
fresh-basil
10g fresh basil
Red-wine-vinegar
2 tbsp red wine vinegar †
Tomato-paste
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

  • red onion
  • millet
  • sultanas
  • aubergine
  • tomato
  • yellow pepper
  • garlic clove
  • vegetable stock cube<span class="strong">†</span>
  • 10g basil
  • 2 tbsp red wine vinegar<span class="strong">†</span>
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 15g capers
  • 40g mature cheddar<span class="strong">†</span>
Typical Values per 100g per serving
Energy 375 kJ
89 kcal
1878 kJ
446 kcal
Fat
of which saturates
2 g
0.9 g
10.1 g
4.6 g
Carbohydrate
of which sugars
15 g
5.4 g
75 g
27 g
Fibre 1.6 g 8.2 g
Protein 3.6 g 17.8 g
Salt 0.18 g 0.91 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
red onion
millet
sultanas
aubergine
tomato
yellow pepper
garlic clove
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
10g basil
2 tbsp red wine vinegar
SULPHITES
2 tbsp tomato paste
SULPHITES
15g capers
capers, brine (water, salt), spirit vinegar.
40g mature cheddar
pasteurised cow's 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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