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Caponata – Italian aubergine starter

  • Prep Time
    10 min
  • Cook Time
    60 min
  • Serving

Your 5 a day could not be any easier! ??‍♀️

You will need: 3 aubergines with skin, 2 red bell peppers, 1 yellow bell pepper, 1 onion, 3 garlic cloves, salt, chili flakes, walnuts (optional), raisins (optional), extra virgin oil.

Dice all veggies in chunky pieces, season it and put it all in a tray with plenty olive oil. Cover with foil and put in the oven for 1h at 180C/200C, shaking from time to time.
After about 50 min uncover it. When it is done add walnuts and raisins. The aubergines must be soft, dark and reduced in size.

You can use courgette, tomatoes, olives and capers too ?? Delicious on top of sourdough bread or pasta, it can be served cold or hot. Tip: amazing for cooking in batches as lasts 1 week in the fridge well covered.

?? This recipe is from Sicily but this is my family’s version. I grew up eating it at my nonna’s place – she is from the south of Italy too, Calabria.


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