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When the heat of high summer sets in, few things hit the spot quite like caponata. With ripe tomatoes, briny olives, capers, and just a touch of vinegar it’s a dish made for sharing, served warm or cold, preferably with a hunk of good bread and a glass of something chilled. This recipe is my take on a Mediterranean classic, made with simple ingredients and a bit of patience. It’s perfect for long lunches, lazy dinners, or even packed up for a picnic by the sea.

When the heat of high summer sets in, few things hit the spot quite like caponata. With ripe tomatoes, briny olives, capers, and just a touch of vinegar it’s a dish made for sharing, served warm or cold, preferably with a hunk of good bread and a glass of something chilled.

Our Recipe

Ingredients (serves 4):

  • Eggplants: 600 g
  • Celery: 100 g
  • Onion: 1 large
  • Peeled tomatoes: 300 g
  • Green olives: 100 g (pitted)
  • Salted capers: 30 g
  • Pine nuts: 30 g (optional)
  • Raisins: 30 g (optional)
  • White wine vinegar: 2 tablespoons
  • Sugar: 1 tablespoon
  • Extra virgin olive oil: as needed
  • Salt: to taste
  • Pepper: to taste
  • Fresh basil: a few leaves

    Methods:

1. Prepare the eggplants:

  • Wash the eggplants, cut them into cubes, and place them in a colander. Sprinkle with coarse salt and let them drain for about 30-60 minutes to remove any bitterness.
  • Rinse the eggplants and pat them dry with kitchen paper.

2. Fry the eggplants:

  • Heat a generous amount of olive oil in a large frying pan and fry the eggplant cubes until golden brown.
  • Drain them on paper towels and set aside.

3. Prepare the base:

  • In a large saucepan, saute the finely chopped onion with a drizzle of olive oil.
  • Add the celery, cut into small pieces, and cook for a few minutes.
  • Stir in the peeled tomatoes, crushing them with a fork, and let simmer over low heat for 10-15 minutes.

4. Add the main ingredients:

  • Add the sliced olives, rinsed capers (to remove excess salt), pine nuts, and soaked and drained raisins. Mix well.

5. Create the sweet-and-sour flavor:

  • Dissolve the sugar in the vinegar and pour it into the mixture. Let it cook for a few minutes until the flavors combine.

6. Combine with the eggplants:

  • Add the fried eggplants to the saucepan and gently stir to incorporate all the flavors. Adjust seasoning with salt and pepper, if needed.

7. Finish and serve:

  • Turn off the heat and garnish with a few fresh basil leaves. Your caponata is ready!