Yotam Ottolenghi’s Caponata recipe and a ‘Festive Giveaway’
  • 2 Eggplants Auberginesslender / diced
  • 2 – 3 celerytender stalks cut on an angle into slices
  • 1 red peppersmall diced
  • 1 oniondiced
  • ~ 3 tomatoessmall blanched, peeled and chopped
  • olivesFew green sliced
  • 3tbsp parsleychopped
  • ~ 2tbsp BasilFresh leaves chopped
  • 2tbsp Harissa Seasoning
  • 1 xbdtbsps white wine vinegar
  • Handful Raisinsof
  • xbdtsp sugar
  • 1tsp Lemon juice
  • to taste Salt pepperand
  • as required Red Chili(optional) flakes
  • 2tbsp Olive oil sunflower oil+2 tbsp
  1. Heat both oils in a heavy-bottom pan or a non stick pan.
  2. Add the diced aubergines and fry for 5-6 minutes till golden brown, stirring occasionally.
  3. Use a slotted spoon to transfer the aubergine to a colander and sprinkle with a bit of salt.
  4. After a few minutes, transfer to soak on a paper towel.
  5. Add the celery to the hot oil, fry for three minutes, add the pepper and cook for two minutes. Transfer to the colander, then to a paper towel.
  6. Sautxe9 the onion and harissa seasoning in the oil (add a little more to the pan, if needed) for seven minutes, until soft and golden.
  7. Drain off any excess oil from the pan, add the tomatoes and vinegar, stir and bring to a simmer. Add the fried vegetables, olives and sugar, and season.
  8. If the mix is too dry, add a few tablespoons of water. Bring to a boil, cover and simmer for 10 minutes.
  9. Remove the pan from the heat taste and adjust the seasoning.
  10. Add the raisins.
  11. Leave to come to room temperature, add the lemon juice and parsley,basil leaves and Red chilli flakes(if using)
Recipe Notes

Serve with sliced baguettesor garlic bread or some spicy rusks as I did.

Thanks Alessio for introducing me to the delicious Sicilian favorite, I am going to try several other versions in several different ways from now on.

Do Check out the various versions of the Caponata on the other Velveteer’s blogs:

Aparna’s Eggplant and Fig Caponata

Asha’s Sicilian Caponata over Zatared lavash

Sarah’s Caponata- A Sicilian Relish

Veena’s Sicilian Caponata

Ken’s Caponata jam