Caponata is a tasty Sicilian aubergine dish. Eat on bruschetta as an antipasto or as a standalone dish.

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 100mL olive oil (~91.3g)
  • 1 red onions (~175g)
  • 3 aubergine (eggplant) (~1350g)
  • 3 sticks celery (~180g)
  • 15g capers
  • 50mL red wine vinegar (~50.5g)
  • 50g sultanas
  • 5 plum tomatoes (~500g)
  • 2g salt


  1. Dice the onions and fry for a couple of minutes until soft
  2. Cut the celery into chunk and add
  3. Cut the aubergines into large chunks (approx. 2cm)
  4. Stir to coat and fry for a few more minutes
  5. Add the capers, vinegar, sultanas, diced peeled tomatoes and salt
  6. Cover and keep on a low heat for 40 to 60 minutes until all of the vegetables are very soft.
  7. Serve warm - on its own or on bruschetta.

The sultanas can be substituted for raisins. Also goes well with almonds or pine nuts.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (603g)
Energy 258kJ 1558kJ
Energy 61.7kcal 372kcal
Fat 4g 24.1g
  of which saturates 0.69g 4.2g
Carbohydrates 6.1g 37.1g
  of which sugars 4.4g 26.4g
Fibre 2.2g 13.1g
Protein 0.89g 5.4g
Sodium 62.4mg 376mg
  as salt 0.16g 0.96g
Fruit/veg portions 1.2 7.3

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.