My Sicilian Caponata – Aubergine Stew

Sicilian Night - Dinner With Friends.

I recently made this Sicilian aubergine stew for a dinner party. My guests loved it so much I decided to share the recipe. Caponata is a traditional dish from Sicily. Full of wonderful aubergines, tomatoes, oregano, capers and olives. It has a sweet and sour vibe going on with the addition of vinegar and sultanas.

My love of Sicily is well documented on Tara’s Busy Kitchen with many posts sharing my travel experiences. I adore the food. It’s different than many regions in Italy with influences from North Africa and the Arabs amongst others. This sets the Sicilian diet apart. Obviously, the fruit and vegetables are grown in abundance there due to the fantastic sunny weather and this dish couldn’t embody Sicily more.

If you are looking for a delicious supper for ‘Meat Free Monday’ or want to increase your veggie intake or simply fancy a delicious bowl of goodness then this aubergine stew is the dish for you.

My Sicilian Caponata
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Ingredients
  1. 2 large aubergines
  2. 1 red onion
  3. 2 cloves of garlic
  4. 2 tablespoons capers
  5. 1 handful of green pitted olives
  6. 1 handful of sultanas
  7. 1 can good quality chopped tomatoes
  8. Olive oil
  9. 1 heaped teaspoon dried oregano
  10. 2 tablespoons red wine vinegar
  11. Salt and pepper to taste
To Decorate
  1. Flat leaf parsley
Instructions
  1. Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely chop the garlic.
  2. In a large saucepan pour in a couple of tablespoons of olive oil, and place on the heat. Add your chopped aubergine and oregano, season with a little salt and toss around so the aubergine is coated in the oil. Cook on a high heat for around 4 or 5 minutes, stirring every now and then.
  3. When the aubergines are golden on each side, add the onion and garlic and continue cooking for another 3-4 minutes.
  4. Add the capers, sultanas and the olives, and drizzle over the vinegar. When all the vinegar has evaporated, add the canned tomatoes and simmer for around 15 - 20 minutes or until tender.
  5. Season with salt, black pepper and a little more vinegar if required. Drizzle with olive oil and serve sprinkled with chopped parsley.
Notes
  1. I served my caponata with some couscous to soak up all the wonderful juices. Couscous is often found on Sicilian menus in my experience.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

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