A taste of Italy: Aubergine caponata (Starter)

Aubergine caponata recipe

Our journey to find the tastiest food from around the globe continues now in Italy with a vegetarian menu… To start, we have Aubergine Caponata (serves four people)

Aubergine caponata recipe

Aubergine caponata (serves four)


  • 4 aubergines
  • 1 onion
  • 3 sticks of celery
  • 500ml tomato sauce
  • 1 tbs capers
  • 200g pitted green olives
  • Extra virgin olive oil
  • salt to taste
  • 1/4 wine glass vinegar
  • 2 tbs sugar
  • Optional: 50 g pine kernels


  1. Cut the aubergines into cubes of approx. 2 cm and leave them in salt in a colander for at least 2 hours.
  2. Meanwhile, prepare the sauce for the caponata. Wash the celery well, dice it and put it in a saucepan covered with a little water. Cook until the water has dried up.
  3. Add the chopped onion and fry gently with plenty of olive oil.
  4. Add the capers, the olives cut in half, the pine kernels and the tomato sauce.
  5. Fry the aubergines in plenty of olive oil (we recommend a lot of oil because this is the only way it will not be absorbed by the aubergines).
  6. Add the aubergines to the ready prepared sauce and leave to cool.

Wine recommendation: A nice Cabernet Sauvignon

Up next: Pizzoccheri!

If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!

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