Sicilian Caponata with San Marzano Tomatoes

Caponata is one of the most recognisable Italian summer vegetable dishes, especially when aubergines are in full season. It is ideal for July because it can be made ahead and served warm or at room temperature, which suits summer eating perfectly.

Author

Agostino Fraschetta

Prep Time

25 minutes

Cook Time

35 minutes

Servings

6

Category

Lunch

Cuisine

Italain

Ingredients

• 2 large aubergines
• 200g San Marzano Tomatoes
• 3 tbsp Extra Virgin Olive Oil 1lt
• 1 celery stalk
• 1 small onion
• 2 tbsp capers
• 60g green olives
• 1 tbsp vinegar
• 1 tsp sugar
• salt

Directions

1. Cut the aubergines into cubes and salt them lightly for 20 minutes.
2. Pat them dry and fry or sauté them until golden.
3. In another pan, cook the onion and celery gently in olive oil until softened.
4. Add the San Marzano Tomatoes and cook for a few minutes.
5. Stir in the capers, olives, vinegar and sugar.
6. Add the aubergines back to the pan.
7. Simmer gently until everything is well combined and glossy.
8. Let the caponata cool slightly before serving.
9. It can be served warm or at room temperature.