A Warming Sicilian-Inspired Comfort Dish
This Sicilian-inspired caponata with pork and fennel meatballs is the ultimate Italian comfort dish. Rich with aubergine, tomatoes, olives, capers and herbs, the caponata forms a thick, flavourful base for tender pork meatballs seasoned with fennel seeds, garlic and Parmesan. Finished with a drizzle of olive oil and fresh basil, this rustic dish brings together sweet, salty, tangy and savoury notes in every bite.
What Is Caponata?
Caponata is a Sicilian dish made from aubergines and other vegetables such as celery and courgettes. The vegetables are stewed in a thick tomato sauce and seasoned with black olives and capers. Recipes for caponata vary between locals, with some adding carrots, peppers, potatoes, pine nuts and raisins.
Caponata vs. Ratatouille – Key Differences in Flavour and Ingredients
Caponata includes capers and green or black olives. While Ratatouille is also a vegetable and tomato-based sauce very similar to Caponata, it doesn’t contain the sour salty addition of capers and olives.
Pork and Fennel Meatballs – A Perfect Pairing in Italian Cooking
Pork and fennel are a harmonious flavour pairing and are combined in many Italian dishes. Taking inspiration from spaghetti and meatballs, here pork mince is infused with fennel and incorporated into the delicious caponata. A good, delicious olive oil is all you need to give this dish the perfect finish. Drizzle generously and top with fresh, fragrant basil and toasted pine nuts.
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Pork and Fennel Meatballs with Sicilian Caponata
Ingredients
Meatballs
- 500g minced pork
- 60g Panko breadcrumbs
- 2 eggs
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds
- 1 garlic clove crushed or 1 tsp garlic powder
- Sea salt flakes and pepper
Caponata
- 1 large onion
- 2 cloves garlic
- 1 large aubergine
- 2 courgettes
- 2 sticks celery
- 2 tsp dried oregano
- 150g baby plum or cherry tomatoes
- 1 x 400g tin tomatoes
- 1 glass white wine
- 3 tbsp red wine vinegar
- 1 tsp light brown sugar
- 2 tbsp capers
- 14 pitted black olives roughly chopped into large pieces
Garnish
- 4 tbsp pine nuts
- Basil
Instructions
- Season the aubergine chunks with salt and leave to sweat for 10 minutes. Meanwhile, chop the remaining vegetables into medium-sized chunks, then finely chop the onion and garlic.
- Heat the oil in a large frying pan, then cook the aubergine for 10–15 minutes until soft. Remove and set aside.
- In the same pan, fry the onion until soft. Then add the garlic, celery, courgette and oregano. Cook for 10 minutes. Return the aubergine to the pan.
- Add the halved and tinned tomatoes, wine, vinegar, sugar and a splash of water. Bring to the boil, then cover and simmer for 30 minutes.
- Preheat the oven to 200°C.
- Dry-roast the fennel seeds for 30 seconds until fragrant, then grind them to a powder.
- Soak the breadcrumbs in a little water until softened. Mix them with the pork, eggs, chilli flakes, garlic, fennel powder, salt and pepper. Combine gently to keep the meat tender.
- Fry a small piece to check the seasoning, and when happy continue to shape the mixture into evenly sized meatballs. Place them on a lined baking tray and roast for 10 minutes.
- Add the meatballs to the caponata and spoon over the sauce to coat them. Cover and simmer for 10 minutes.
- Dry-roast the pine nuts until they are lightly golden.
- Stir the olives and capers through the caponata. Serve topped with pine nuts, basil and a drizzle of olive oil.