My Sicilian Caponata

2 large aubergines
2 cloves of garlic
2 tablespoons capers
1 handful of green pitted olives
1 handful of sultanas
1 can good quality chopped tomatoes
Olive oil
1 heaped teaspoon dried oregano
2 tablespoons red wine vinegar
Salt and pepper to taste
To decorate Flat leaf parsley
  1. Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely chop the garlic.
  2. In a large saucepan pour in a couple of tablespoons of olive oil, and place on the heat. Add your chopped aubergine and oregano, season with a little salt and toss around so the aubergine is coated in the oil. Cook on a high heat for around 4 or 5 minutes, stirring every now and then.
  3. When the aubergines are golden on each side, add the onion and garlic and continue cooking for another 3-4 minutes.
  4. Add the capers, sultanas and the olives, and drizzle over the vinegar. When all the vinegar has evaporated, add the canned tomatoes and simmer for around 15 - 20 minutes or until tender.
  5. Season with salt, black pepper and a little more vinegar if required. Drizzle with olive oil and serve sprinkled with chopped parsley.


I served my caponata with some couscous to soak up all the wonderful juices. Couscous is often found on Sicilian menus in my experience.

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