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Aubergine Caponata
  • Aubergine Caponata
  • Aubergine Caponata
Aubergine Caponata

Aubergine Caponata

Caponata is a fantastically piquant dish from Sicily which merges Mediterranean ingredients with Arab influences, and is typical of the island's incredible cuisine. Consisting of fried aubergine and other vegetables in a sweet and sour sauce, it's delicious as a starter with other antipasti, or eaten as an accompaniment for grilled fish or chicken.

To make this recipe, you'll need:

BIBER BLEND: 3 tsp

KAMMUN BLEND: tsp

QARFA BLEND: 1 tsp

SUMAK BLEND: 1 tsp

Need the blends?

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A complete set of Mezze Legend Blend Refills

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Description
More Info

Book: Mezze Legend Club

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour 5 mins

Origin: Sicily
Shopping List

  • 2 aubergines
  • 1 onion
  • 3 sticks of celery
  • 3 cloves of garlic
  • 1 pepper (any colour)
  • 10g basil or parsley
  • 2 tbsp tomato puree
  • 50g raisins
  • 40g pine nuts
  • 50g pitted olives (green ones are best but any type are fine!)
  • 3 tbsp pomegranate molasses or use 2 tbsp balsamic vinegar mixed with 1 tbsp sugar
Blends Needed

BIBER BLEND: 3 tsp

KAMMUN BLEND: tsp

QARFA BLEND: 1 tsp

SUMAK BLEND: 1 tsp
Goes Great With
Also Works a Treat With
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R
Ruth Breese

This was really easy to make. It was rich with a slightly sweet taste. My vegetarian friend has already downloaded the recipe. Will definitely make it again

M
Mark Taylor

Here's our aubergine caponata, with home made flatbreads and a big chunk of mozzarella. We added a bit of home grown chilli for a spicy, sweet and sour vegetarian dinner. Surprisingly filling and warm on a winter evening.