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Caponata

A Sicilian dish of aubergine with tomatoes, vinegar and a touch of sweetness. It is rich, soft and slightly sharp, and improves if left to rest before serving.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cuisine Italian

Ingredients
  

  • 1 large aubergine diced
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 1 tin chopped tomatoes 400g
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 2 tbsp capers rinsed
  • A small handful of olives chopped
  • Salt and black pepper

Instructions
 

  • Heat the olive oil in a pan and cook the aubergine until softened and lightly coloured. Remove and set aside.
  • In the same pan, cook the onion gently until soft, then add the garlic and cook briefly.
  • Return the aubergine to the pan and add the tomatoes. Stir well and bring to a gentle simmer.
  • Add the vinegar, sugar, capers and olives, and cook slowly until everything is soft and the flavours have combined.
  • Season to taste and allow to cool slightly before serving.

Notes

Caponata is best left to rest for a few hours, or even overnight.
Adjust the balance of vinegar and sugar to suit your taste — it should be gently sweet and sharp, not overpowering.
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