Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Caponata recipe

Caponata recipe

12 ratings

Hailing from Sicily, this vegan-friendly aubergine stew is packed with tomatoes, olives, capers and sultanas. A blend of sugar, garlic and white wine vinegar gives it a unique sweet-sour flavour that coats the vegetables like a salad dressing, bringing out the natural sweetness of the dish. This caponata recipe is delicious warm or served at room temperature slathered onto crunchy crostini. See method

  • Serves 6
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 241 calories / serving
  • Healthy
  • Vegan
  • Vegetarian

Ingredients

  • 2 aubergines, cut into chunks
  • 2 tbsp light olive oil
  • 5 celery sticks, cut into chunks
  • 5 tbsp olive oil
  • 2 red onions, chopped
  • 227g tin chopped tomatoes
  • 250g cherry tomatoes
  • 3 garlic cloves, sliced
  • 1 tbsp sugar
  • 4 tbsp white wine vinegar
  • 4 tbsp capers
  • 100g green olives
  • 2 tbsp sultanas
  • 2 tbsp pine nuts
  • handful fresh basil leaves
  • crostini, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1005kj
    241kcal     12%

  • Fat

    19g 28%

  • Saturates

    3g 14%

  • Sugars

    12g 13%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 13.9g Protein 3.6g Fibre 2.1g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan. Add the aubergine in batches and fry until golden.
  2. Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hr, until softened and golden.
  3. Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg and serve with crostini.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.