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Sicilian Caponata with Mozzarella in a pale pink bowl with a spoon and red wine next to it.

Sicilian Caponata Melanzane

A Sicilian ratatouille with aubergine, peppers, salty capers and sweet sultanas topped with melting strings of cheese! Served on fluffy couscous, this is one of those meals that we keep coming back to. A flavoursome vegetarian dish that's packed with vegetables, our Caponata with Mozzarella is an adored weekday dinner recipe of ours!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian, Sicilian
Servings 2 portions
Calories 664 kcal

Ingredients
 
 

  • 1 aubergine cubed
  • 1 pepper deseeded and sliced
  • 1 large red onion cut into 8 wedges
  • 2 cloves of garlic thinly sliced
  • 20 g capers
  • 40 g sultanas
  • 400 g tinned chopped tomatoes
  • 50 ml red wine or 2 tablespoon of red wine vinegar
  • 1 teaspoon honey
  • 125 g mozzarella ball
  • 10 g basil
  • 150 g couscous
  • ½ vegetable stock cube
  • 225 ml hot water

Instructions
 

  • Preheat the oven to 200°C Fan. Spread the aubergiens, peppers and onions in a single layer on a large baking tray and drizzle with olive oil. Season with salt and pepper. Then put in the oven to bake for 20-25 minutes. The vegetables should soften and start to brown slightly.
  • In the meantime, heat 1 tablespoon of olive oil in a large frying pan. Add the garlic and fry for a minute. Then add sultanas, capers, a teaspoon of honey and red wine. Stir for 30 seconds, then tip in chopped tomatoes and cook for 5 minutes. Then turn the heat off and set aside.
  • Drain your mozzarella ball and tear it up into 8 pieces. Strip the basil leaves off the stalks (reserve the pritiest leaves for presentation).
  • When the vegetables are cooked, add them to the tomato sauce, stir to coat and turn the heat on to medium-high. Cook for 5 minutes.
  • In the meantime, boil a kettle of water. Add couscous to a bowl, crumble in a stock cube. Add boiling water and cover with a plate. Leave to stand for 5 minutes.
  • Stir the basil into the tomato sauce, then add mozzarella and cover with a lid for a minute for the cheese to melt.
  • Fluff the couscous up with a fork, divide between two bowls. Top with caponata with melting mozzarella and some reserved basil on top.

Nutrition

Calories: 664kcalCarbohydrates: 113gProtein: 35gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 30mgSodium: 1206mgPotassium: 1536mgFiber: 17gSugar: 34gVitamin A: 765IUVitamin C: 30mgCalcium: 153mgIron: 5mg
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