Adapted from Antonio and Priscilla Carluccio’s Complete Italian Food. They suggest that you eat this Sicilian vegetable stew cold as an antipasto or warm tossed through pasta or served with roast meat or chicken. We’ve included a recipe for Caponata Bruschetta.

Serves 4


1 medium onion, peeled and chopped into small dice
2 stalks of celery with leaves, chopped
3 tablespoons olive oil
1kg aubergines, cut into 1 inch pieces
1 teaspoon salted capers, rinsed
12 green olives, stoned
1 teaspoon sugar
1/2 tablespoon white wine vinegar
30g tomato purée
Salt and freshly ground pepper
20g plump golden sultanas

For Caponata Bruschetta (see our photograph above)
2 tablespoons pine nuts
Basil leaves to garnish


1. Heat the oil in a large saucepan. Add the aubergine and fry in batches until soft and golden, adding more oil as required.

2. Add the rest of the ingredients. Stir and cook over a gentle heat with the lid on for about 15 minutes, adding a little water during cooking if you need to. Stir from time to time to make sure it doesn’t stick. Taste and add a little more vinegar or sugar during cooking to get the balance of acidity and sugar correct.

To make the Caponata Bruschetta, toast the pine nuts in a dry frying pan over a medium heat (watch out, they will literally hop out of the pan and they are easy to burn – see link below). Toast good bread, spoon over the warm or cold caponata, sprinkle on pine nuts and top with fresh basil.

How to Toast Pine Nuts


What you need to know about pasta
Spaghetti with Radicchio and Ricotta
Master Tomato Sauce recipe
Fiorentina Steak with Olive Oil, Rosemary and Pepper Sauce
Spaghetti con le Vongole
Orzo with Chicken, Peas, Parmesan and Mint
Penne with Roast Vegetables
Equipment for the Italian kitchen
Proscuitto di San Danielle with Mozzarella and Tomatoes
Recipes using penne pasta
Pancetta, tomato and chilli pasta
Cantuccini with almonds and fruit
How to buy good quality tinned tomatoes
Amaretti biscuits

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