Jewish-Style Aubergine Caponata

Name: Jewish-Style Aubergine Caponata (Caponata di Melanzane alla Giudia)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3-4 tablespoons extra virgin olive oil; 1 onion, finely chopped; 1 carrot, peeled and finely chopped; 1 celery stick, finely chopped; 400 g (14½ oz) tin peeled plum tomatoes; 40 g (1½ oz) pitted green olives; 40 g (1½ oz) good-quality pitted black olives, such as Taggiasca or Kalamata; 40 g (1½ oz) good-quality pitted black olives, such as Taggiasca or Kalamata; 40 g (1½ oz) good-quality pitted black olives, such as Taggiasca or Kalamata; 3 tablespoons capers; 1 tablespoon granulated sugar; 1 tablespoon white wine vinegar or cider vinegar; 1 tablespoon white wine vinegar or cider vinegar; light olive oil or sunflower oil, for frying; light olive oil or sunflower oil, for frying; 2-3 aubergines, about 700-800 g (1 lb 9 oz-1 lb 12 oz), cut into 1.5cm (⅝in) cubes; 5-6 fresh basil sprigs; sea salt and black pepper, to taste; sea salt and black pepper, to taste

Caponata di Melanzane alla Giudia

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

I so love this dish - it is always appreciated by family, friends and clients. Caponata is a traditional aubergine dish from Sicily which the Jews took north with them after their expulsion from the island following the arrival of the Spanish Inquisition there in 1492. It is a brilliant blend of aubergines, tomatoes and olives cooked with sugar and vinegar, which gives the dish a sweet and sour twist. There are many versions, some including pine nuts and raisins, others pep

Ingredients

Europe
Italy
Side dish
Gluten-free
Vegan
Jewish

Ingredients

Method