Bresc BV

Capanata with lamb mince


  • 300 g lamb mince
  • 1 dl olive oil
  • 3 aubergines
  • 40 g Bresc Freshly chopped shallot
  • 10 g Bresc WOKchilli
  • 300 g Bresc Pomodori marinati
  • 15 g capers
  • 50 g raisins
  • 4 celery stalks
  • 50 ml red wine vinegar
  • 10 g pine nuts, toasted
  • 1 ciabatta bun
  • basil
  • olive oil
  • salt

Preparation method

Dice the aubergine, fry it in oil then remove it from the pan. Fry the shallot and the WOKchilli in the frying liquid. Fry the lamb mince with it, loosening it as it cooks. Add the pomodori, capers, raisins, celery and wine vinegar. Add the aubergine again and season with salt. Bring to the boil, cover and leave to cook gently for 10 minutes. Slice the ciabatta, drizzle with oil and toast briefly in a grill pan. Serve the caponata hot, sprinkle with chopped basil and toasted pine nuts. Serve the ciabatta separately.