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Melty Mozzarella Caponata With Quinoa

Melty Mozzarella Caponata With Quinoa

Rating
4rating out of 5

(272 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Caponata, pronounced 'ka-pon-arter' is a sweet and sour aubergine stew originating in Sicily. It’s a bit like ratatouille but also contains capers and sultanas, typical features of Sicilian cooking. You'll serve it over quinoa, with some mozzarella snuggled in at the end of cooking, so that it starts to go all melty and delicious. Stew-pendous!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

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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!

Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
Red-onion
1 red onion
Sultanas
30g sultanas
Aubergine
1 aubergine
Yellow-pepper
1 yellow pepper
garlic-clove
2 garlic cloves
basil 3.18
10g fresh basil
Capers
15g caper buds
Mozzarella-ball
125g fresh mozzarella †
quinoa
130g quinoa
Red-wine-vinegar
2 tbsp red wine vinegar †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 bag of sultanas (30g)
  • 1 aubergine
  • 1 yellow pepper
  • 1 garlic clove
  • 10g basil
  • 1 bag of capers (15g)
  • 1 mozzarella ball (125g)<span class="strong">†</span>
  • 130g quinoa
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 372 kJ
88 kcal
2252 kJ
535 kcal
Fat
of which saturates
2.7 g
1.4 g
16.1 g
8.4 g
Carbohydrate
of which sugars
11.1 g
4.3 g
67.3 g
26.1 g
Fibre 2.4 g 14.3 g
Protein 4.3 g 25.9 g
Salt 0.17 g 1.05 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 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
1 aubergine
aubergine
1 yellow pepper
yellow pepper
1 garlic clove
garlic
10g basil
basil (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 mozzarella ball (125g)
pasteurised cows milk, salt, microbial rennet, citric acid
130g quinoa
quinoa(100%)
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
  • Allergens highlighted by † (milk, sulphites)

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 Melty Mozzarella Caponata With Quinoa

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

Boil a kettle

Add the quinoa to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 15-20 min or until tender

Once done, drain (in a sieve so you don't lose it!) and leave to steam dry 

2 Melty Mozzarella Caponata With Quinoa

Meanwhile, trim the green stalks off the aubergine[s] and chop into large, bite-size pieces

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel the red onion[s] and cut into wedges 

3 Melty Mozzarella Caponata With Quinoa

Add the chopped aubergine, yellow pepper strips and red onion wedges to a baking tray and drizzle generously with olive oil

Season with a generous pinch of salt and pepper

Put the tray in the oven for 10-15 min or until everything is beginning to soften

4 Melty Mozzarella Caponata With Quinoa

Meanwhile, peel and finely chop (or grate) the garlic 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Add the chopped tomatoes, red wine vinegar, capers, sultanas and 1 tsp [2 tsp] sugar and cook for 2-3 min until starting to bubble 

5 Melty Mozzarella Caponata With Quinoa

Meanwhile, drain and pat the mozzarella dry with kitchen paper

Cut the mozzarella in half lengthways 

Chop the basil roughly, including the stalks

6 Melty Mozzarella Caponata With Quinoa

Once softened, remove the vegetables from the oven and add them to the pan with the tomato sauce and increase the heat to medium-high

Season with a generous pinch of salt and pepper 

Add 150ml [200ml] boiled water and cook, covered, for 5-8 min or until the vegetables are cooked and the sauce has thickened to a stew-like consistency

7 Melty Mozzarella Caponata With Quinoa

Once the vegetables are tender, add the mozzarella halves to the pan and cook, covered for another 1-2 min or until warmed through and beginning to melt

Once done, remove the pan from the heat and garnish with the chopped basil - this is your melty mozzarella caponata

 

8

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Serve the melty mozzarella caponata with the drained quinoa

Drizzle with olive oil and season with a generous grind of black pepper

Enjoy! 

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