Aubergine Caponata

Joris demonstrates how to use our tasty aubergines to make an easy, oven roasted version of Sicilian caponata. The capers, raisins and red wine vinegar combine with the tomatoes to make a sweet and tangy sauce.


  • 1-2 aubergines
  • 1-2 peppers (optional)
  • Small handful basil or parsley (optional)

From the cupboard:

  • Olive oil
  • 1 tin of tomatoes
  • Small handful of raisins
  • 2 tablespoon capers
  • 1 tablespoon red wine vinegar
  • 1 tablespoon toasted pine nuts (optional)


  1. Preheat your oven to 200 degrees C
  2. Cut your aubergine and peppers into bite sized chunks
  3. Toss with a little olive oil, salt and pepper
  4. Roast for 15 – 25 minutes, until they are soft
  5. Add the tin of tomatoes, capers, raisins and red wine vinegar to the roasting tin, and stir together
  6. Put back in the oven and roast for another 10 – 20 minutes, until the tomatoes have reduced down into a jammy sauce.
  7. Once cooked, leave to cool slightly before serving with herbs and pine nuts scattered on top. Goes well with pasta, polenta or rice.
Recipe design by: Alice