Sicilian Eggplant Stew
Author: April | Food n' Focus
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 2 medium eggplants
  • 2 red bell peppers
  • 1 red onion
  • 2 cloves garlic
  • 1 pound ground pork
  • 2 15 ounce cans diced tomatoes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 ciabatta rolls
  1. Wash and dry all produce. Preheat oven to 425 degrees. Chop eggplant into 1-inch cubes. Core and seed bell pepper, then chop into 1-inch pieces. Toss on a baking sheet with 1 TBSP olive oil, and season with salt and pepper. Roast until starting to brown, about 20 minutes.
  2. Halve, peel, and dice onion. Mince 1 clove garlic. Slice olives into small rounds. Halve ciabatta.
  3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onions and garlic. Cook until softened and fragrant, 2-3 minutes. Add pork, break up into small pieces, and cook until browned, about 5 minutes.
  4. Add tomatoes, olives,vinegar, and ½ cup water to pan. Bring to a boil, then
  5. reduce to a simmer. Cook until thickened, about 10 minutes. Stir in roasted veggies, and season with salt, pepper, and Italian seasoning (to taste).
  6. Place ciabatta halves in oven, and toast until golden brown, 4-5 minutes. Once toasted, rub with remaining garlic clove, and season with salt and pepper.
  7. Spoon caponata into bowls, and serve with toasted ciabatta.
Recipe by Food n' Focus - Food, Travel, Photography at