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Serves:     people
Notes from Anna

Caponata makes a wonderful accompaniment to grilled meat or fish. It is also delicious served cold as a starter.  Any leftovers can be used as condiment for pasta. Or try stuffing them in a wholemeal wrap with some goat’s cheese or mozzarella for a delicious lunch.



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  1. Top and tail the aubergines, wash them and halve lengthways. Then halve again and cut into large chunks. Don’t be tempted to cut the aubergine too small, or it will absorb too much oil.
  2. Put the aubergine chunks on a plate, sprinkle with salt and set aside.
  3. Drain and rinse the capers and put in a bowl, cover with water and set aside. Wash and halve the tomatoes. Wash, deseed and quarter the pepper and then cut each quarter into chunks.
  4. Peel and finely dice the onion. Peel and crush the garlic. Wash and chop the celery, including the leaves. Slice the olives.
  5. Rinse the aubergine chunks and pat dry with kitchen paper. Warm the oil in a large pan, add the aubergine to the pan, sprinkle with the oregano and cook for about 5-6 minutes or until the chunks have browned. Shake the pan regularly to make sure the pieces are evenly browned.
  6. Add the onion, garlic and celery and cook for a few minutes, stirring frequently. Add the drained capers and olives to the pan together with the vinegar and stir to combine. When the vinegar has evaporated add the tomatoes.
  7. Cover the pan with a lid and simmer for about 15 minutes. Remove the lid and cook for a couple more minutes. Season with a little salt and a generous grinding of black pepper.

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