Sicilian Caponata

Sicilian Caponata

This classically Sicilian dish combines a mouth-watering mix of sweet and sour flavours typical in southern Italian cuisine, with its strong North African influences.

Categories: Starters, Vegan, Vegetarian

Serves: 4-6 Preparation time: 45 mins Cooking time: 50 mins



  • 4 tbsp Filippo Berio Olive Oil
  • 400g can Cirio Plum Tomatoes
  • 2 aubergines, cut into large dice
  • 2 red peppers, cut into large dice
  • 1 red onion, peeled and finely sliced
  • 2 sticks of celery, thickly sliced
  • 2 tbsp red wine vinegar
  • 2 tbsp capers
  • 12 pitted green olives, halved
  • 2 tbsp raisins
  • 2 tbsp pine nuts (optional)
  • 4 tbsp chopped parsley


Heat the olive oil in a large deep sided pan with a lid and fry the aubergine for 5 minutes. If the pan gets dry, add a little hot water. Once the aubergine is browned, stir in the peppers, onion and celery and cook for a further 5 minutes. Add the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes. If the mixture gets too dry, add more water. Caponata is best served at room temperature with some additional flat leaf parsley to garnish.

Cooks tips

Suitable for vegetarians.

Serve with poultry or simply on its own as an antipasti. Caponata is also delicious served on toasted bread or stirred into pasta.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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