Andalusian Caponèt

Ingredients

The Andalusian Caponèt differs from the original Italian version by incorporating Andalusian flavors and spices. While the original Caponèt is typically made with ingredients such as spinach, ricotta cheese, and nutmeg, the Andalusian adaptation replaces these with eggplant, ground beef, and a blend of aromatic spices. This gives the dish a heartier and spicier profile, reflecting the bold flavors of Andalusian cuisine. We alse have the original recipe for Caponèt, so you can check it out.

• 2 large eggplants, sliced lengthwise (500g) 2 large eggplants, sliced lengthwise (500g)
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• 1/2 cup (50g) grated Manchego cheese 1/2 cup (50g) grated Manchego cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (9g saturated)
• Carbohydrates: 14g (8g sugars)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. 3.
   Bake the eggplant slices for 15-20 minutes until they are tender and slightly golden.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
5. 5.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
6. 6.
   Stir in the ground cumin, smoked paprika, cayenne pepper, and ground cinnamon. Cook for an additional 2 minutes to allow the spices to release their flavors.
7. 7.
   Add the tomato sauce and chicken or vegetable broth to the skillet. Simmer for 10 minutes, allowing the flavors to meld together.
8. 8.
   In a greased baking dish, layer half of the eggplant slices on the bottom. Top with half of the ground beef mixture. Repeat the layers with the remaining eggplant and ground beef.
9. 9.
   Sprinkle the grated Manchego cheese over the top layer.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant evenly to ensure even cooking.
• Ground beef — Choose lean ground beef for a healthier option.
• Manchego cheese — If you cannot find Manchego cheese, you can substitute it with another hard cheese such as Parmesan or Pecorino Romano.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper.
• Serve the Andalusian Caponèt with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Andalusian Caponèt hot, straight from the oven. It pairs well with a fresh green salad or a side of roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the top of the dish before serving. The vibrant green color will add a pop of freshness to the golden-brown crust.