Sicilian Roasted New Caponata

Ingredients

• 1 large, cut into 2.5 cm cubesaubergine, skin on or peeled
• to tastesalt and black pepper
• 1 pinchred pepper flakes or chopped hot Calabrian peppers
• for baking and cookingolive oil
• 1 large, half cut into rough chunks and half thinly slicedonion
• 1, choppedred pepper
• 1 large stalk, choppedcelery
• 240 ml (1 cup)crushed tomatoes
• 30 ml (2 tbsp), drainedcapers
• 75 g (½ cup), pitted and choppedgreen olives
• 40 g (¼ cup)raisins
• 1bay leaf
• 60 ml (¼ cup)red wine vinegar
• 60 ml (¼ cup)dry white wine
• 30 ml (2 tbsp), choppedfresh parsley or basil

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Arrange vegetables

   Put the aubergine, celery and roughly cut half of the onion on the baking sheet. Spray them with olive oil.

3. 3

   Roast the vegetables

   Season with salt and pepper, then roast for 25–30 minutes. Remove the tray from the oven.

4. 4

   Cook the onion

   Add a little olive oil to a pan, then add the remaining sliced onion, red pepper and a pinch of salt and pepper.

5. 5

   Soften the vegetables

   Cook for 5–7 minutes.

6. 6

   Add remaining ingredients

   Add the tomatoes, capers, olives, raisins, bay leaf, red wine vinegar, white wine and parsley or basil, along with the roasted vegetables. Stir to combine.

7. 7

   Simmer the caponata

   Cook for 15 minutes.

8. 8

   Serve the caponata

   Serve warm or at room temperature.

What is Sicilian caponata?

Caponata is a Sicilian vegetable dish, commonly built around aubergine and a sweet-sour balance of vinegar, olives and capers. This version roasts some of the vegetables before combining them with a tomato-based mixture on the hob.

The two-stage cooking gives the aubergine a chance to become tender while the olives, raisins and vinegar bring contrasting salty, sweet and sharp flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 5g protein, 34g carbs, 8g fat.

The tomatoes, raisins and vegetables provide most of the carbohydrates, while olive oil and olives contribute much of the fat. There is some protein in the vegetables and olives, but this is mainly a vegetable-based dish; pair a serving with beans, fish or another protein-rich food to make a more balanced plate.

Roasting the vegetables

Aubergine and celery: spread them out with the rough-cut onion so they roast rather than sit in a crowded pile. Keep the aubergine skin on for a firmer bite, or peel it if you prefer.

Olive oil: use enough to lightly coat the vegetables; the recipe does not specify a measured amount. A spray is a convenient way to distribute it over the tray.

Building the base

Sliced onion: cooking it with the red pepper for 5–7 minutes softens them before the wetter ingredients go in. Add the pinch of seasoning at this stage as directed.

Tomatoes and wine: these form the liquid base for the final simmer. Stir in the roasted vegetables so they take on the savoury, tangy flavours.

Getting the sweet-sour balance

Vinegar and raisins: red wine vinegar gives the dish its sharp edge, while raisins add little pockets of sweetness. Let the full 15-minute cooking time bring the ingredients together.

Capers and olives: both add a pronounced salty, briny note. Drain the capers well, and chop the olives so they are easy to distribute through the dish.

Timing and texture

Roasting: allow 25–30 minutes in the oven, then take the tray out before starting the final simmer. The aubergine should be tender enough to join the pan without losing its shape.

Final cooking: simmer the combined mixture for 15 minutes. The recipe does not specify a heat level, so keep it at a gentle cook and stir to prevent sticking.

Serving ideas

Temperature: serve the caponata warm or at room temperature, as the recipe suggests. Chopped parsley or basil adds a fresh finish.

Pairings: offer it with crusty bread, or serve it alongside grilled fish, chicken or a simple grain for a more substantial meal.

Recipe notes & tips

• Cut the aubergine into evenly sized cubes so the pieces roast at a similar rate.
• Keep the vegetables in a single layer on the baking sheet to help them roast evenly.
• Drain the capers before adding them so their brine does not dilute the mixture.
• Chop the olives fairly small to spread their salty flavour through the dish.
• Taste before serving and adjust the salt and pepper to suit the olives and capers.

Variations

• Choose the herbs: use parsley or basil, as listed, to give the finished dish a different fresh note.
• Adjust the heat: use hot Calabrian peppers instead of red pepper flakes for a different source of chilli heat.
• Peel the aubergine: remove its skin before cubing if you prefer a softer texture.
• Vary the serving: spoon the caponata onto toasted bread for an easy appetiser.
• Make it a meal: serve it with cooked beans or a protein of your choice.

Common mistakes to avoid

• Crowded baking sheet: the vegetables may steam instead of roast; spread them out across the tray.
• Uneven cubes: pieces can cook at different rates; cut the aubergine into similar-sized cubes.
• Skipping the roast: add the vegetables to the oven for the stated 25–30 minutes before combining them in the pan.
• Overcooking the aubergine: stir the roasted pieces in gently so they stay in chunks during the final cooking.
• Oversalting early: olives and capers are already salty; season with restraint and taste before serving.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot, or serve at room temperature.

Frequently asked questions