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4 medium aubergines (eggplants), cubed
Salt and freshly ground pepper
5 tablespoons olive oil
1 medium onion, chopped
6 really ripe red tomatoes, skinned and chopped
6 celery sticks, chopped
1 tablespoon salted capers, rinsed well
55 g (2 oz) green olives
3 tablespoons red wine vinegar
1 tablespoon sugar
Chopped fresh parsley, to garnish


Serves: 6


Place aubergines (eggplants) in a colander, sprinkle with salt and leave to disgorge for 30 minutes. Rinse and pat dry. Preheat oven to 200°C (400°F) Gas 6. Toss aubergines (eggplants) with oil in a roasting pan and roast for 20 minutes until golden brown, stirring occasionally. Remove with a slotted spoon and set aside. Pour the residual olive oil into a flameproof casserole or a saucepan and add onion. Cook for 5 minutes until soft. Add the tomatoes and cook for 15 minutes until tomatoes are pulpy. Add all remaining ingredients, except aubergines (eggplants) and garnish, to sauce and simmer for 15 minutes. Season well and stir in the aubergines (eggplants). Allow to stand for at least 30 minutes to allow the flavours to develop before serving. Serve warm or cold, sprinkled with parsley.

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