Caponata is a Sicilian aubergine dish consisting of a cooked vegetables. You can serve it with toasted bread, or another option is to have it as a cold antipasto.


1lb (480g) aubergine, peeled and sliced

8tbsp (120ml) olive oil

salt & pepper

2oz (60g) finely chopped onion

1 stick celery, diced

3 ripe tomatoes, peeled, deseeded and chopped

2oz (60g) black olives, stoned

1 tbsp small capers

1lb (480g) red peppers, skinned, deseeded and sliced lengthways

3 ½ fl oz (110ml) red wine vinegar

1 tbsp caster sugar dissolved over low heat in 2fl oz (60ml) water

1 bunch basil leaves, shredded

4 tbsp basil leaves for garnish


 In frying pan, cook the aubergines in 3tbso (45ml) oil for ten minutes. Salt generously, then, transfer to a colander and leave to drain.

In 3 tbsp (45ml) oil, cook, the onions and celery for 5 minutes. Add the tomatoes, olives and capers, and cook for 10 minutes over a low heat. Add the peppers and aubergines and cook for 10 minutes. Add the vinegar and sugar syrup, and cook for 10 minutes. Raise the heat and let the mixture reduce for 5 minutes. Remove from the heat and add everything except the basil reserved for garnish. Leave to cool.

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