Aubergine stew ‘caponata’

This dish is a fresh and tasty triumph of Mediterranean flavours: I learned how to make it a long time ago at one of the restaurants where I had the pleasure and good fortune to work. It’s an easy dish to make and is great to serve either as a starter or as a main course. If you want to turn it into a full meal, serve it with some fresh burrata: your guests will be delighted! If you make it at home, this is a dish that will keep very well into the next day, and in fact over time it acquires and develops new and amazing aromas and flavours. The only we would give you is not to skimp on the ingredients! The fresher they are, and the better the quality, the more the final outcome of this dish will pleasantly surprise you! Now, are you ready to win over your guests with a dish that offers all the flavours of Mediterranean cuisine on a single plate?


  • aubergine 1 aubergine
  • celery 1 celery stalk
  • black olives 30 grams
  • capers 20 grams
  • capers 10 grams
  • Tropea red onions Half a red onion
  • pine nuts 20 grams
  • almonds 30 grams
  • basil 10 grams
  • white wine vinegar 50 millilitres
  • sugar 50 grams
  • extra virgin olive oil 130 millilitres
  • salt /1
  • passata 400 grams

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30 minutes Total time
20 minutes Active time
Serves 2 persons
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Cut the aubergine into large cubes, place them in a colander with salt and let any liquid drain out. Toast some almonds and pine nuts in a clean pan. Cut the onion into thick slices and caramelize them gently with a spoonful of sugar. Meanwhile blanch some olives and celery cut into rings for a few minutes. Put the tomato sauce on the heat: after about 5 minutes, add the sugar, salt and vinegar, let it reduce a little and then remove from the heat. Dry the aubergine with a tea towel and fry in hot oil. Once all the ingredients are ready, take a pan, add a little oil, the almonds and pine nuts, and the drained olives and celery and turn the heat to low. Stir and cook. Then add the caramelized onions, aubergine and tomato chutney. Let the flavour develop on the heat for a few moments. Let it cool and then serve your caponata!

Aubergine caponata is at its best with the addition of ingredients full of personality and taste, so that it becomes a good sweet and sour sauce.
The dish that we’re making today comes from an Italian region distinguished by a cuisine rich in unique flavours: Sicily.

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