This traditional Italian pork and veal meatloaf is served with a delightful eggplant relish.
- For caponata, heat oil in a saucepan over medium heat. Add vegetables, 1 teaspoon each of sea salt and sugar, and freshly ground black pepper to taste. Stir for 5 minutes, add remaining ingredients and cook for another 8 minutes or until vegetables are soft. Cool.
- Starting in the centre of the base of a greased 1-litre terrine mould, arrange 8 slices prosciutto, widthwise and slightly overlapping, to cover one long side and overhang rim. Repeat on opposite side with another 8 slices prosciutto to cover base and other long side.
- Preheat oven to 170C. Heat olive oil in a small frying pan, add onion, garlic, thyme and 1 1/2 teaspoons sea salt and cook over medium heat for 5 minutes or until onion is soft. Cool. Combine onion mixture, freshly ground black pepper to taste and remaining ingredients, except eggs, in a bowl. Press half the mixture evenly into lined terrine. Place hard-boiled eggs in a line down the centre and cover with remaining mince mixture. Fold prosciutto over to enclose the top, then cover with a piece of greased foil and place in a roasting pan. Fill pan with enough boiling water to come halfway up side of terrine and bake for 1 hour or until cooked (when a skewer inserted into the centre produces clear juices). Remove from water and cool to room temperature, then refrigerate overnight. Serve slices of polpettone with caponata.
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