Sicilian Caponata

Courtesy of Sharon Moseley

This is an eggplant dish but works equally as well with courgettes/zucchinis or half and half!

Makes a large side dish, or serve with mash or bread


Sicilian Caponata


  • 1 Eggplant OR
  • 1 large Zuchinni
  • Sea Salt
  • 5 tablespoons Olive Oil
  • 1 Onion peeled, halved and sliced
  • 2 Celery Stalks trimmed and chopped
  • 1 Red Pepper de-seeded and chopped
  • Salt and Pepper to taste
  • 5 large Tomatoes
  • 2 cloves Garlic peeled and chopped
  • 1 tablespoon Raw Sugar
  • 1 1/2 tablespoons Red Wine or Balsamic Vinegar
  • 100 grams Olives chopped
  • 50 grams Capers

To Serve

  • Handful Basil
  • 50 grams Pine Nuts toasted


  • Cut the eggplant (or zucchini) into chunks, place in colander and sprinkle with sea salt. Leave for 30 minutes then rinse and pat dry
  • Heat the olive oil in a wide, heave based pan and add eggplant, onion, celery, and red pepper with a little seasoning. Saute over a high heat for 5 minutes.
  • Add chopped tomatoes, garlic, sugar, vinegar, olives, and capers
  • Continue cooking over high heat for another 5-8 minutes, stirring occasionally until eggplant is tender. Check seasoning.
  • Scatter basil and pine nuts over top and serve.