Name: Caponata Siciliani (Sicilian Vegetable Stew)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 800 g aubergine; 1 large onion, chopped; 2 tbsp olive oil; 3 ripe tomatoes, cut into chunks; 1 tbsp tomato purée, diluted with a little water; chopped leaves and stalks of 1 head celery; 1 tbsp raisins; salt and pepper; 1 tbsp pine kernels (optional); 20 pitted green olives; 1 tbsp white wine vinegar; 1 tbsp salted capers, soaked and drained; 1 tbsp caster sugar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Versatile, delicious and easy to make, caponata is probably Sicily’s best-known dish. Throughout the centuries Sicily has been invaded and colonised by many-other nations, and many Sicilian recipes show influences from other cuisines. Here you will see that there are some hints of the French ratatouille, while the inclusion of raisins and pine kernels suggests some Arabic influences, too.”