Caponata, traditionally known as a Sicilian vegetable stew, consists of slow cooked eggplant and tomatoes, seasoned in a superb sweet and sour caramelised sauce. This super Sicilian dish is one of the most versatile around – it’s the perfect accompaniment to warm crusty bread or can be served as a veggie side with a leg of lamb, well cooked steak or fresh seafood.
Caponata has been served since the 1700s, so the adaptations and variations are truly endless. Some use cocoa and others add pistachios, pears or potatoes. It’s really one of those recipes that can be made with whatever you have on hand. A few vines of tomatoes and jars of capers later, I think I’ve got it and I can’t wait to share it with you all.
This traditional Caponata is a great way to get some extra vegetables at dinner. Tweet this
- 3 tbsp olive oil
- 2 large eggplant, diced
- 2 garlic cloves, crushed
- 2 spanish onion, sliced
- 2 celery stalks, sliced
- 6 tomatoes, diced
- 2 tsp caster sugar
- 1 cup water
- 150 g green olives, pitted and chopped
- 3 tbsp capers, rinsed and drained
- 2 tbsp currants
- 5 tbsp red wine vinegar
- 20g pine nuts
- Basil leaves, ricotta and crusty bread to serve
Heat half the olive oil in a large frypan over medium heat. Cook eggplant in two batches, stirring until golden. Transfer to a bowl and set aside.
Add remaining olive oil, garlic, onion and celery to the frypan and cook until softened. Add tomatoes, sugar and water to the pan and simmer until mixture thickens and the tomatoes have broken down. Return eggplant to the pan and add the olives, capers, currants and red wine vinegar, stirring to combine. Allow to cool and serve scattered with pine nuts, basil and ricotta on warm, crusty bread.