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Caponata is a Sicilian aubergine salad and capers seasoned with vinegar.


  • 100ml olive oil
  • 3 large aubergines cut into 2cm cubes
  • 2 shallots
  • 4 large plum tomatoes chopped
  • 2tsp capers soaked if salted
  • 50g raisin
  • 4 celery sticks
  • 50 ml vegan red wine vinegar
  • Handful toasted pine nuts and basil


  1. Cook the aubergine in the oil 15/20 mins until soft. Remove from the pan.
  2. Add shallots to the pan and cook for 5mins until translucent.
  3. Add the tomatoes and cook slowly so they break down return the aubergines to the pan.
  4. Add capers, raisins, celery and vinegar, season and cover with a lid. Cook over low heat for 40 mins.
  5. Serve with basil leaves and pine nuts.

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