My Favourite Caponata

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. This new caponata recipe from our chef Mark is a huge hit with the rest of the kitchen team. The fresh tomatoes, celery, and herbs are slowly stewed to create a wonderfully sweet sauce. I add softly roasted aubergine, capers, and olives. I mix the caponata with casarecchia pasta and serve it with succulent turkey meatballs. Enjoy your meal! The dish may look slightly different from the photo.

Turkey mince (better living 2 stars), aubergine, celery, vine tomatoes, white onion, garlic, fresh basil, green olives, capers, oregano, oregano, thyme, rosemary, pasteurised free-range egg, milk, rigatoni pasta, panko (contains gluten), tomato purée, sugar, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the caponata with the meatballs loosely covered for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Heat the pasta with the meatballs covered with an ovenproof dish or aluminium foil for 15-20 minutes.

Energy128,52 kcal

Protein7,16 g

Fat5,22 g

of which saturated1,18 g

Carbohydrates13,73 g

Dietary fibre1,74 g

Salt0,48 g