Easy caponata

Easy caponata

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(6 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6
Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal149
  • fat12g
  • saturates2g
  • carbs9g
  • sugars7g
  • fibre3g
  • protein2g
  • salt0.68g
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  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped



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

  • 1 red pepper, peeled and chopped
  • 1 yellow pepper, peeled and chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 5 garlic cloves - 4 sliced and 1 halved, to serve
  • 5 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

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

  • 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped



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

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp small capers
    Capers in bowl



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

  • handful green olives, chopped
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • large baguette, thickly sliced and toasted, to serve


  1. Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.

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Comments, questions and tips

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30th Jan, 2011
had this for a starter last night and was very impressed. lots of compliments. also added some chargrilled aubergine pesto and a touch of balsamic vinegar. lovely stuff.
9th Oct, 2010
Excellent taste and texture! Will definetely make again and again!
5th Sep, 2010
This was very simple to make and absolutely delicious. Lots of chopping but well worth it. It does make quite a lot so I froze half. When thawed the texture and taste remained the same. I have already made a second batch.
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