Sicilian Eggplant Stew

• Meat

  • 1 lb Ground pork

• Produce

  • 2 Eggplants, medium
  • 2 cloves Garlic
  • 2 Red bell peppers
  • 1 Red onion
  • 2 15 ounce cans Tomatoes

• Baking & Spices

  • 2 tbsp Italian seasoning

• Oils & Vinegars

  • 2 tbsp White wine vinegar

• Bread & Baked Goods

  • 2 Ciabatta rolls

Found on foodnfocus.com

Ingredients

• 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

Directions

• 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.
• Halve, peel, and dice onion. Mince 1 clove garlic. Slice olives into small rounds. Halve ciabatta.
• 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.
• Add tomatoes, olives,vinegar, and ½ cup water to pan. Bring to a boil, then
• reduce to a simmer. Cook until thickened, about 10 minutes. Stir in roasted veggies, and season with salt, pepper, and Italian seasoning (to taste).
• 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.
• Spoon caponata into bowls, and serve with toasted ciabatta.