• 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
PREP 35 mins
COOK 1 hr, 15 mins
SERVES/MAKES Serves 6 - 8

Nutrition: per serving (8)

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


For the caponata

100ml olive oil
3 large aubergines, cut into 2cm cubes
2 long shallots, chopped
4 large plum tomatoes, chopped
2 tsp caper, soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves

For the bruscetta

8 slices ciabatta
olive oil, for drizzling
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.