Caponata
From ladidah 16 years ago
- 35 minutes to make
- Serves 4
A traditional Sicilian aubergine stew with a surprise ingredient. Can be served as a main course, side dish or starter.
Ingredients
- 2 aubergines, chopped shopping list
- olive oil shopping list
- 2 small red onions, chopped shopping list
- 2 sticks celery, chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 400g tin chopped tomatoes shopping list
- 100g pitted green olives, halved shopping list
- 3 tbsp capers shopping list
- 2 tbsp red wine vinegar shopping list
- 2 tbsp sugar shopping list
- a handful of fresh parsley, chopped shopping list
- a handful of pinenuts shopping list
- a handful of raisins shopping list
- salt and pepper to taste shopping list
How to make it
- Sauté the onions, garlic and celery for 8 mins until soft.
- Add the chopped tomatoes, bring to the boil, cover and simmer for 15 mins, until thickened.
- Meanwhile, sauté the aubergines in a griddle pan until browned.
- Add the aubergines, capers, olives and raisins to the tomato sauce and mix well.
- Combine the vinegar with the sugar and add to the aubergine mixture.
- Simmer for 10 mins.
- Toast the pinenuts.
- Taste the caponata and adjust sugar/seasoning if necessary.
- Before serving top each dish with parsley and pinenuts and a splash of extra virgin olive oil.
Sauted aubergines
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Caponata cooking
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Caponata ready to eat!
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People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- notyourmomma South St. Petersburg, FL
- firewood Lahore, PK
- misslizzi Philadelphia, PA
- clbacon Birmingham, AL
- ladidah GLASGOW, GB
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The Rating
Reviewed by 3 people-
Wonderful flavor combinations. YUM.
notyourmomma
in South St. Petersburg loved it
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One word: Gorgeous!
misslizzi
in Philadelphia loved it
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