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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place aubergine onto a baking tray, cover with 3 tbsp of olive oil, season with black pepper and mix well, ensuring all of the aubergine is covered with oil.
Bake at 180°C for 25 minutes until tender and golden.
Meanwhile, fry onion, garlic, celery, capers, and red pepper in the remaining olive oil over medium heat until softened.
Stir in tomato puree and oregano until well combined.
Add chopped tomatoes and red wine vinegar, bring to the boil, then reduce heat and simmer gently for 10 minutes.
Add the olives and raisins and continue simmering gently until the aubergine is cooked.
Add the cooked aubergine and parsley, stirring to combine.
Season generously with black pepper.
Serve and enjoy.
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For a sweeter caponata, add more raisins.
Substitute red wine vinegar with balsamic vinegar for a richer flavor.
Can I use a different type of vinegar?
Yes, balsamic vinegar can be used for a richer flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, the flavors develop even more if made a day in advance.
Is there a substitute for aubergine?
Zucchini can be used as a substitute, but the texture will be different.
What can I serve with caponata?
Caponata can be served with crusty bread or as a topping for grilled meats.
