Incredible Sicilian aubergine stew (Caponata)

With delicious capers, olives & tomatoes

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Incredible Sicilian aubergine stew (Caponata)

Incredible Sicilian aubergine stew (Caponata)

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 199 10%
  • Fat 14.6g 21%
  • Saturates 2.0g 10%
  • Sugars 7.2g 8%
  • Protein 4.1g 8%
  • Carbs 9.1g 4%
Of an adult's reference intake
Recipe From

Jamie's Italy

Tap For Method


  • 2 large aubergines
  • 1 small red onion
  • 2 cloves of garlic
  • ½ a bunch fresh flat-leaf parsley , (15g)
  • 2 tablespoons salted capers
  • 1 handful of green olives
  • 5 large ripe tomatoes
  • olive oil
  • 1 heaped teaspoon dried oregano
  • 2-3 tablespoons best-quality herb vinegar
  • 2 tablespoons slivered almonds
Tap For Method
Recipe From

Jamie's Italy

Tap For Ingredients


  1. Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
  2. Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
  3. Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
  4. When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
  5. Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
  6. Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.


Don't be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don't get to admire the lovely creamy flavour and texture. I've eaten caponata that's been swimming in olive oil, but I much prefer mine to be less oily.

Recipe From

Jamie's Italy