Caponata alla Siciliana

    50 min

    A Sicilian caponata made with mixed vegetables, tomatoes, olives and capers that can be prepared the day before. Serve with thickly sliced, toasted bread.

    1 person made this

    Serves: 8 

    • 5 tablespoons extra virgin olive oil, divided
    • 5 aubergines, cubed
    • 5 green or yellow peppers, sliced
    • 3 onions, sliced
    • 5 tomatoes, chopped
    • 125g pitted green olives
    • 100g capers
    • 125ml water
    • 125ml white wine vinegar
    • 1 tablespoon of sugar
    • salt and pepper, to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat 2 tablespoons oil in a pan over medium heat; add aubergine and toss to coat in oil. Cook for 10 minutes, or until softened.
    2. Heat remaining oil in a separate pan; add green pepper and onions. Stir and cook until softened. Add tomatoes; stir and cook until most of the liquid from tomatoes has evaporated. Stir in aubergines, olives and capers. Add water, vinegar and sugar; mix well and simmer for 5 minutes. Season with salt and pepper, if needed.

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