RECIPE: Caponata


1 eggplant - cut in half

1 capsicum - 1cm dice

1 zucchini - 1cm dice

1 spanish onion finely diced

3 garlic cloves sliced thinly

1 celery stalk - 1cm dice

4 roma tomatoes - 2cm dice

1/3 cup parsley chopped and basil torn

1/4 cup dried currants

2 tablespoons of baby capers

60ml of olive oil

80ml white wine vinegar

salt and pepper


  1. On a baking tray put the eggplant cut side up an sprinkle with salt. Leave for minutes then rinse off with water and pat dry. Put onto a tray with 30ml of olive oil and put into the oven for 25-30 minutes on 180C. Add the currants with the white vinegar to macerate for 10 minutes.

  2. Whilst the eggplant is cooking, in a large frypan add 15ml olive oil, put in diced onion and celery and soften for 5 mins on medium heat. Then add the garlic and cook for 1 minute. Lower the heat and add capsicum, tomatoes, zucchini and cook for 15 minutes stirring throughout.

  3. Remove from heat into a bowl. Scoop out the eggplant and chop finely then add to the bowl. Add the currants, capers, olive oil, vinegar salt and pepper with herbs and stir gently.

This dish is always better the next day because the flavours blend in together. Lovely to have it at room temp with any meat, fish or poultry. You can stuff this in vegetables like zucchini or eggplant for a vegetarian option and best of all it uses up all the bits and pieces in your fridge. If you don’t have the celery or eggplant it still tastes amazing so use up those veggies and create this delicious dish.