Caponata siciliana
Sicily's sweet and sour aubergine stew with celery, olives and capers. Better the next day, served warm or cold.
- Time50 min
- LevelEasy
- Costabout £1.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the aubergine with a pinch of salt and leave in a colander for 15 minutes. Pat dry with kitchen paper.
15 min - 2
Heat 3 tablespoons of oil in a large pan. Fry the aubergine in two batches for 8 minutes each, until golden and soft. Set aside.
16 min - 3
Add the rest of the oil and cook the onion and celery for 8 minutes until soft.
8 min - 4
Stir in the tomatoes, olives and capers and simmer for 10 minutes.
10 min - 5
Add the sugar and vinegar and let it bubble for 2 minutes. Fold in the aubergine and cook for 5 minutes.
7 min - 6
Cool to room temperature, stir in torn basil and taste for the balance of sweet and sour.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.