Caponata

Name: Caponata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 3–4 tbsp olive oil; 2 aubergines (eggplants), cut into 1.5cm/5/8in cubes; 2 aubergines (eggplants), cut into 1.5cm/5/8in cubes; 4 celery stalks, including leaves, chopped; 4 celery stalks, including leaves, chopped; 1 medium red onion, chopped; 1 garlic clove, peeled and crushed; 3 plum tomatoes, diced; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 1 large red chilli, deseeded and finely chopped; 1 tbsp red wine vinegar; 1 tbsp salted capers; 20 black olives, pitted; 10 mint leaves; 2 tbsp pine nuts, lightly toasted; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

3–4 tbsp olive oil
2 aubergines (eggplants), cut into 1.5cm/5/8in cubes
4

Europe
Spain
Gluten-free
Vegan
Low carb
Low calorie
Mediterranean

Method

Caponata is a typical Sicilian dish made with aubergines as the main ingredient, and the balance of flavours and textures is simply perfect. It is basically a cooked salad with the aubergines, celery and onions flavoured with red chilli, capers, black olives and tomatoes. I like to finish the salad with toasted pine nuts and freshly chopped mint. Traditionally served warm or at room temperature