Antonio Carluccio’s caponata Siciliana (Sicilian vegetable stew)

Antonio Carluccio’s caponata Siciliana (Sicilian vegetable stew)
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, simmering time 35 min

Antonio’s caponata is representative of the wonderful vegetables and flavours of Sicily. This vegetarian recipe is perfect for enjoying with the family, alongside a glass of Sicilian white wine.

Nutrition: per serving

Calories
158kcals
Fat
11.5g (1.8g saturated)
Protein
1.8g
Carbohydrates
9.4g (8.7g sugars)
Fibre
4.8g
Salt
0.4g
Calories
158kcals
Fat
11.5g (1.8g saturated)
Protein
1.8g
Carbohydrates
9.4g (8.7g sugars)
Fibre
4.8g
Salt
0.4g

For 6

Ingredients

  • 3-4 (800g) aubergines, cut into 2-3cm cubes
  • 5 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 ripe beef tomatoes, cut into 3cm chunks
  • 1 tbsp tomato purée, mixed with a splash water
  • 1 tbsp caster sugar
  • 1 tbsp salted capers, rinsed
  • 20 pitted green olives
  • 1 tbsp white wine vinegar
  • 1 head celery, sticks chopped
  • 1 tbsp raisins
  • 1 tbsp pine nuts

Method

  1. Put the aubergine cubes in a mixing bowl and pour over water to cover. Leave to soak for 5 minutes, then drain.
  2. Put the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 7-8 minutes until softened. Add the aubergine cubes and fry for 10 minutes until soft and tender. Add the remaining ingredients apart from the pine nuts (if using), season with salt and pepper, cover and cook gently for 30-35 minutes until everything is soft and tender.
  3. Stir in the pine nuts, if using. Serve warm as a side dish or by itself with good crusty bread.

delicious. tips

  1. If you don’t have a very large pan, divide the ingredients between 2 smaller pans.

  2. Make up to 24 hours in advance and keep in a sealed container in the fridge. Warm through in a pan to serve, if you like.

  3. Soaking aubergines in water first (step 1) stops them from absorbing too much oil.

  4. It has to be a Sicilian white wine here and I love the fruity, bright fiano grape.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Sardine recipes

Grilled sardines with panzanella

You can make two versions of this classic Italian salad recipe – either is great...

Save recipe icon Save recipe icon Save recipe

Peach recipes

Peach, crispy pancetta, olive and mozzarella salad

If you haven’t tried peaches in a savoury dish yet, this is a good place...

Save recipe icon Save recipe icon Save recipe

Sardine recipes

Sardines al saor

Grilled sardines, caramelised onions and toasted pine nuts are ready to be scooped up with...

Save recipe icon Save recipe icon Save recipe

Italian starter recipes

Simple antipasti

The Italians are masters of simple food done well and this antipasti platter proves it....

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.