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Sicilian-Style Eggplant Caponata
with Farro, Roasted Red Pepper and Bocconcini
Caponata varies from region to region in Italy. This version maintains classic ingredients using eggplant as the base of the dish. We think bocconcini cheese makes this dish a real winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Farro
(Contains Wheat)
160 g
Baby Eggplant
56 g
Red Onion, sliced
190 g
Red Bell Pepper
10 g
Basil
1.5 tbsp
Honey
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
28 g
Almonds, sliced
(Contains Tree nuts)
100 g
Bocconcini Cheese
(Contains Milk)
56 g
Baby Spinach
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
Italian Seasoning
Not included in your delivery
3 tbsp
Oil*
3 tsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Pick the basil leaves from the stems. Reserve the basil stems. In a medium pot, add the farro, basil stems and enough water (approximately 2 inches) to cover. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, uncovered, until the farro is tender, 14-16 min.
Meanwhile, core, then cut the pepper(s) into 1/4-inch thin strips. Cut the eggplant into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant, peppers, onions and Italian seasoning with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until veggies are tender, 18-20 min.
Meanwhile, roughly chop the basil leaves. Halve the bocconcini. In a small bowl, add the bocconcini and season with salt and pepper. Set aside. In another small bowl, whisk together the vinegar, honey, mustard and 2 tbsp oil (dbl for 4 ppl). Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until the almonds are golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from the heat and transfer the almonds to a plate. Set aside.
When the veggies are tender, heat the same pan over medium heat. Add the veggies, spinach and half the balsamic dressing from the small bowl. Stir together until the spinach wilts and the mixture is warmed through, 1-2 min. Season with salt and pepper.
Drain any excess water from the farro and return to the same pot. Add the remaining dressing and stir to coat. Divide farro between plates. Top with veggies and bocconcini. Sprinkle over almonds and basil leaves.
