Sicilian Eggplant & White Bean Caponata with Garlic-Roasted Potatoes
Slow-cooked Sicilian-style eggplant caponata tossed with pillowy gnocchi — a rich, tangy-sweet dish full of Mediterranean warmth and depth.
| 401.5 | 12g | 55.3g | 11g |
| Calories | Protein | Carbs | Fat |
Ingredients:
Love! Gluten free gnocchi, eggplant, carrot, capsicum, zucchini, whitebeans, crushed tomatoes, lemon, olives, stock, bayleaf, paprika, oregano, red wine vinegar, olive oil, sea salt, black pepper.
Allergens: Made with gluten-free ingredients.
| per serving (380g) | per 100 g | |
| Energy | 1680 kj | 442 kj |
| Protein | 12 g | 3.2 g |
| Fat, total | 11 g | 2.9 g |
| - saturated | 1.9 g | 0.5 g |
| Carbohydrate | 55.3 g | 14.6 g |
| - sugars | 9.9 g | 2.6 g |
| Sodium | 684 mg | 180 mg |
Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.
Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.
Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.
Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.
