Caponata, Eggplant and Olives Stew

This Sicilian classic pairs eggplant and olives and is bursting with color and flavor.  It is delicious served with fresh fish.

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3 aubergines
2 tbs olive oil
1 onion
2 celery sticks
150 ml tomato passata
3 tbs wine vinegar
1 yellow pepper
1 red pepper
25 g  anchovy fillets, soaked in warm water, drained and dried
50 g  capers
25 g  black olives
25 g green olives
25 g pine nuts 
2 tbs chopped parsley


Preheat oven at 180° C.

  • Dice aubergines into 1.25 cm pieces
  • Slice onions
  • Dice celery sticks
  • Core, deseed  and finely slice peppers
  • Roughly chop capers 
  • Pit and slice olives
  • Chop parsley

1.  Put the diced aubergines into a colander, sprinkle with salt and leave to drain for 15-20 minutes to exude their bitter juices. Rinse under running cold water to remove any salt and pat dry with kitchen paper.

2.  Heat the oil in a saucepan, add the onion and saute until soft and golden.

3.  Add the celery and cook for 2-3 minutes.

4.  Add the aubergine and cook gently for 3 minutes, stirring occasionally.

5.  Add the passata and cook gently until it has been absorbed. Spoon in the wine vinegar and cook for 1 minute.

6.  Add the peppers, anchovies, capers, olives and pine nuts, and cook for a further 3 minutes.

7.  Transfer the mixture to an ovenproof dish and bake, covered, for about 1 hour.

8. Sprinkle with chopped parsley.

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