800 g/1.5 lb aubergines, diced
120ml/4 fl oz olive oil
1 celery stick, chopped
1 onion, thinly sliced
300 g/11 oz ripe tomatoes, peeled and diced
12 teaspoons sugar
100 ml/32 fl oz white wine vinegar
1 tablespoon pine nuts
100 g/3½ oz stoned green olives
25 g/1 oz capers
1 tablespoon sultanas, soaked in hot water for 10 minutes and drained
salt and pepper small fresh basil leaves, to garnish


1.Put the aubergines in a colander, sprinkle with salt and leave to stand for 30 minutes.
2. Rinse and pat dry with kitchen paper. Heat 5 tablespoons of the oil in a large frying pan.
3.Add the aubergines and cook over a medium heat, stirring frequently, until golden brown all over.
4.Meanwhile, heat the remaining olive oil in another pan. Add the celery, onion and tomatoes and cook over a low heat for 10-15 minutes until thickened and pulpy.
5.Season with salt and pepper to taste. Stir in the sugar, vinegar, pine nuts, olives, capers and sultanas and bring to the boil over a low heat.
6.Add the aubergines and simmer for 10 minutes. Serve the caponata hot or warm, sprinkled with small basil leaves.

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