Caponata
Author: Sol • Posted on: 2025-09-03
Description
A favourite of Sarah’s – Rina’s version of the Italian classic (more elaborate than the French ratatouille).
Ingredients
- 2 large aubergines
- 1 large red onion, peeled, halved and medium sliced
- 4 sticks celery, peeled and sliced into small lengths
- 1 yellow pepper deseeded and cut into chunks
- 1 red pepper deseeded and cut into chunks
- 100ml water
- 3 tablespoons red wine vinegar
- 1 rounded tablespoon sugar
- 1 tablespoon tomato puree
- 1 heaped tablespoon raisins
- About 12 green olives, halved
- 1 heaped tablespoon capers, rinsed under cold water and patted dry
- 2 anchovy fillets finely chopped
- Freshly ground white (or black) pepper
- 1 heaped tablespoon pine kernels gently heated in a dry frying pan until toasted
- Olive oil
Instructions
Heat the oven to Gas Mark 7, 220c, 425f. Cut the aubergines into medium chunks, put into a non-stick baking dish or one lined with a non-stick liner and add about 60ml of olive oil and a sprinkling of salt. Roast for about 20 minutes, turning the chunks about three times as they roast. If they seem to be shrivelling up add more olive oil.
Meanwhile, using a frying pan and in four separate stages, gently stew the onion, celery and peppers in olive oil until softened and just coloured. Place all the vegetables into a bowl and mingle together.
Now add to the frying pan the water, vinegar, sugar, tomato puree and raisins. Bring to the boil and simmer for several minutes until lightly thickened and the raisins have plumped somewhat. Stir in the olives, capers and anchovies and tip the entire pan contents into the bowl of vegetables.
Mix in pepper, salt to taste and pine kernels. Serve at room temperature with good bread (or however you want).
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