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Classic caponata

Classic caponata

Classic caponata

Caponata is a condiment that I often have in the fridge. I serve it as an hors d'oeuvre on croutons, to accompany grilled meats or fish, and especially to add some extra oomph to weekday sandwiches. Quick to make, use whatever vegetables you have in the fridge and make plenty to freeze. And when aubergines are in season, use them to honour its Sicilian heritage.

Preparation 15 min
Cooking time 20 min
Portions 6-8



  1.  Heat oil in heavy large pot over medium heat. 
  2.  Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. 
  3.  Add the jar of Stefano tomato basilic sauce, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. 
  4.  Season caponata to taste with salt and pepper. Mix in fresh basil. 
  5.  Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. 
  6.  Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
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