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(12 ratings)

Prep: 35 mins Cook: 1 hr, 15 mins


Serves 6 - 8
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Nutrition and extra info

  • Freeze caponata only
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving (8)

  • kcal235
  • fat15g
  • saturates2g
  • carbs20g
  • sugars8g
  • fibre5g
  • protein4g
  • salt0.4g
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    For the caponata

    • 100ml olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 large aubergines, cut into 2cm cubes



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 2 long shallots, chopped



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 4 large plum tomatoes, chopped
    • 2 tsp caper, soaked if salted
      Capers in bowl



      Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

    • 50g raisin
    • 4 celery sticks, sliced



      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 50ml red wine vinegar
    • handful toasted pine nuts and basil leaves

    For the bruscetta

    • 8 slices ciabatta
    • olive oil, for drizzling
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 garlic clove


    1. Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.

    2. When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

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    Comments, questions and tips

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    20th Aug, 2019
    Love this recipe, it is on my regular weekly meal list. I slightly reduce the red wine vinegar and add more capers as we love them! I also crumble over a little feta at the end when serving. This is great for a mid week meal or a dinner party.
    23rd Apr, 2019
    Sensational, so tasty. Make it the day before for extra flavour.
    29th Jul, 2016
    Really yummy. Didn't have fresh tomatoes so used a small jar of passata and some water. No wonder Inspector Montalbano loves this dish.
    red-trike's picture
    3rd Apr, 2016
    Lovely. I've lost my favourite caponata recipe but this comes a close second. Added double the capers (coz we love 'em) and also added a few chopped anchovies for extra saltiness. Also substituted some of the celery with a courgette. Really good!
    23rd May, 2015
    Delicious but a bit strong on vinegar. Will probably use less next time.
    28th Jun, 2014
    Love caponata, great recipe. Goes beautifully with fish or pasta.
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