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Servings: 4
Calories: 327


  • 2 medium-sized aubergines total weight approx. 1 1/2 lb
  • 1 large green celery stalk
  • 1 large onion finely chopped
  • 6 large black olives stoned
  • 6 green olives stoned
  • 2 1/2 tbsp capers
  • 2 large ripe tomatoes
  • 3 1/2 floz olive oil
  • pinch oregano
  • 2 tbsp wine vinegar
  • 1 tbsp caster sugar
  • 2 cloves garlic
  • 1 sprig fresh basil
  • salt and pepper


  • Trim and peel the aubergines, cut the flesh into small chunks and place them in a large bowl. Sprinkle with plenty of salt, stir well and leave to stand for 1 hour.
  • Make the sauce. Trim and wash the celery and cut it into small pieces. Fry the onion gently in 2 tbsp of the olive oil for 10 minutes, stirring frequently, add the celery, olives and capers and continue cooking over a low heat, stirring, for 2 minutes.
  • Add the coarsely chopped tomatoes, a pinch of salt, some freshly ground pepper, a pinch of oregano, the vinegar and the sugar. Cover and cook over a low heat for 20 minutes.
  • Drain off all the liquid that the salt will have drawn out of the aubergines, rinse them briefly and dry them thoroughly with kitchen paper.
  • Heat a nonstick frying pan over a moderately high heat for a few minutes; when it is very hot, add the aubergine cubes and dry-fry while stirring until they have formed a dry 'skin' which will prevent them from soaking up as much oil as usual; take them out of the frying pan and pour in 3 tbsp olive oil.
  • Crush the garlic cloves and add them to the frying pan together with the aubergine. Fry, stirring, for 3 minutes. Season with salt and pepper, add 3 1/2 fl oz (100 ml) water, cover and cook for 8 minutes or until the cubes are tender but still firm.
  • Mix with the sauce and simmer over a low heat for a minute or two. Sprinkle with the basil leaves torn into small pieces and serve. Caponata may also be served chilled.
Calories: 327 kcal
Carbohydrates: 19 g
Protein: 3 g
Fat: 28g
Saturated Fat: 4 g
Sodium: 335 mg
Potassium: 595 mg
Fiber: 7 g
Sugar: 12 g
Vitamin A: 616 IU
Vitamin C: 15 mg
Calcium: 40 mg
Iron: 1 mg
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