Caponata Siciliana (Sweet and Sour Aubergine, Celery and Olive Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g aubergines, cubed
- 50 ml olive oil
- 150 g celery stalks, diced
- 150 g onion, diced
- 400 g tinned chopped tomatoes
- 60 g green olives, pitted
- 2 tbsp capers, drained
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 219 kcal
- Protein
- 3.7 g
- Carbohydrate
- 14.6 g
- of which sugars
- 12.9 g
- Fat
- 14.4 g
- of which saturates
- 2 g
- Fibre
- 7.3 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan over a medium-high heat and fry the aubergine cubes for 10 minutes, stirring often, until golden, then lift out.
- 2
Add the remaining olive oil and the celery and onion to the pan and cook for 8 minutes until softened.
- 3
Stir in the chopped tomatoes, olives and capers, and simmer for 10 minutes.
- 4
Return the aubergine to the pan with the red wine vinegar and caster sugar, and simmer for a further 10 minutes until thickened.
- 5
Season to taste and serve warm or at room temperature with crusty bread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.