Antonio Carluccio’s caponata Siciliana (Sicilian vegetable stew)
- July 2017
- Serves 4-6
- 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.
- Dairy-free recipes
- Gluten-free recipes
- Vegetarian recipes
- 11.5g (1.8g saturated)
- 9.4g (8.7g sugars)
- 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
- Put the aubergine cubes in a mixing bowl and pour over water to cover. Leave to soak for 5 minutes, then drain.
- 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.
- Stir in the pine nuts, if using. Serve warm as a side dish or by itself with good crusty bread.
If you don’t have a very large pan, divide the ingredients between 2 smaller pans.
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.
Soaking aubergines in water first (step 1) stops them from absorbing too much oil.
It has to be a Sicilian white wine here and I love the fruity, bright fiano grape.
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