Sweet and sour Sicilian caponata recipe

Caponata is a deeply flavoursome Sicilian stew, made with aubergines in a sweet and sour tomato sauce with vinegar, olive and capers. Serve with crusty bread and a cold glass of Sicilian white wine.

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Ingredients

  • 6 large vine tomatoes
  • 100ml light olive oil
  • Handful fresh basil
  • 2 Natoora Italian round aubergines (or 2 large normal aubergines instead)
  • 1 stalk celery, finely chopped
  • 1 small white onion, diced
  • 3 garlic cloves
  • 3 tbsp vinegar (white wine or balsamic)
  • 2 tbsp brown sugar
  • 1 handful green olives, pitted and halved
  • 1-2 tbsp salted capers
  • Handful of fresh parsley to serve

Method

  1. Cross cut the large tomatoes and simmer for 5 minutes in a pan of water. Drain the tomatoes and cool before carefully peeling, discarding the skin. In the same pan, heat up 1 tsp of olive oil from your 100ml, and add the tomatoes back in, with 4 fresh basil leaves, sea salt and half a glass of water .Simmer gently for 10 minutes.
  2. Cut the aubergine into medium-sized cubes (approx 2cm). Heat up the olive oil in a medium-deep saucepan, leaving approx 10ml to add in later. When oil is sizzling add in the aubergine and celery. Sauté for 12 minutes until both have turned golden.
  3. Add the remaining olive oil to the pan and sauté the garlic and onion for a further few minutes, before adding in the vinegar, sugar, olives, capers and tomato sauce made previously. Season well with salt and pepper. Let it all simmer on a medium heat for 15 minutes before serving with fresh parsley and crusty bread.