Sicilian aubergine caponata

A sweet and sour Sicilian caponata: tender aubergines, tomatoes, capers and olives, simmered together. Rich in vegetables and Mediterranean flavours, it can be served hot or cold, as a main dish or a side.

Prep: 20 min  |  Cook: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 144 kcal · 2 g protein · 9 g carbohydrate · 10 g fat

Ingredients

• 2 aubergines
• 2 tomatoes
• 1 onion
• 2 tbsp capers
• 60 g green olives
• 2 tbsp olive oil
• 1 tbsp vinegar

Method

1. Brown the diced aubergines in a frying pan.
2. Add the onion, tomatoes, capers and olives.
3. Simmer for 20 minutes.
4. Finish with the vinegar (for a sweet and sour note) and serve warm or cold.

Nutritional benefits

Aubergine is low in calories and rich in fibre, tomatoes provide lycopene, and olives and olive oil supply healthy Mediterranean fats. A vegetable dish through and through, caponata is light, packed with antioxidants and ideal if you are watching your weight. Naturally vegan and gluten-free.

Variations and substitutions

• With pine nuts and raisins (the traditional version).
• With celery for crunch.
• On toasted bread (bruschetta).
• As a side for fish or poultry.

Storage and make-ahead

Even better the next day; keeps for 4 days in the fridge and is eaten cold.

💡 Good to know

Caponata improves as it rests: make it the day before so the sweet and savoury flavours can blend.

Related reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: aubergines · tomatoes · onion · capers · green olives.

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