Preparing Caponata

This authentic caponata is somewhere between a stew and a salad. Sweet and sour aubergines mix with salty olives, capers and tangy tomatoes. Best eaten at room temperature or just warm, this is our dream lunch, served with crusty ciabatta.


  • 4 medium aubergines, chopped into 2cm/1in cubes
  • salt and freshly ground black pepper
  • 3-4 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 400g tin chopped tomatoes
  • 100g/3½oz green olives
  • 3 tbsp capers, drained and chopped
  • 2 tbsp red wine vinegar
  • 1½ tbsp sugar, or to taste
  • handful flatleaf parsley, chopped
  • extra virgin olive oil, for drizzling
Preparing Caponata

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