Italian Eggplant Caponata

Ingredients

• 3 aubergines, cubed
• 2 celery sticks, diced
• 1 onion, chopped
• 4 garlic cloves
• 1 can chopped tomatoes
• 3 tbsp red wine vinegar
• 2 tbsp sugar
• 60g green olives, chopped
• 3 tbsp capers
• 60g raisins, soaked in warm water
• 5 tbsp olive oil
• Big handful basil
• Toasted pine nuts to top
• Salt

Instructions

1. Salt the aubergine cubes; rest 20 min; pat dry.
2. Fry in olive oil until golden; lift out.
3. In the same oil, cook celery and onion 10 min.
4. Add tomatoes, vinegar, sugar, olives, capers, drained raisins.
5. Simmer 15 min.
6. Return aubergine; warm 5 min.
7. Top with basil and pine nuts.

Serving suggestions

• Eat with crusty bread.

Storage & reheating

Keeps 5 days; better daily.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions