Sicilian Caponata



Sicily’s version of ratatouille.  This dish is so full of flavour it sings!


50ml olive oil
1 large or 2 small aubergines
1 green pepper
1 yellow pepper
1 red pepper
One large onion
One large carrot
Two large sticks of celery
8 large mushrooms, quartered
4 cloves of garlic, crushed
2 400g cans of chopped tomatoes
1 litre beef stock
1 large glasses of full bodied red wine
1 desert spoon of Demerara sugar
1 tbsp tomato puree
6 dashes of Worcestershire sauce
2 desert spoons of drained capers
Salt & pepper


Slice the aubergine in lengthwise. Sprinkle with salt and allow to stand for 20 minutes. Dab with kitchen towel to remove the brown liquid that will have formed. Chop the aubergine into 25mm squares. De-seed the three peppers and cut into medium sized chunks. Peel and chop the carrot into large chunks. Peel the onion and roughly chop.  Chop the celery into large chunks.


Heat the oil in a pan and fry the onion over a medium heat until golden, then add the aubergines, peppers, carrot, mushrooms and celery. Fry for a few more minutes until the peppers and celery soften.
Next, add the beef stock, tomatoes, sugar, red wine, tomato puree and Worcestershire sauce. Turn the heat up and bring to the boil. Add the crushed garlic, cover and simmer for 30 minutes. Drain the juice into a chef’s pan or frying pan and boil at a high heat to reduce the liquid by half. Return the juice to the main pan, reduce back to a simmer and add the capers. Cook for a further 15 minutes.
The taste of this dish can be varied by adding more sugar and/or a small glass of port, for a sweeter taste.
The flavour is enhanced by allowing it to cool and then refrigerating overnight. Serve (re-heated) the next day, but be careful to only just bring it to the boil and then simmer over a low heat until it is hot right through. Stir during reheat.

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Caponata from Sicily

Caponata from Sicily

PDF-150x150    Sicilian Caponata