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125ml extra virgin olive oil
2 eggplant diced
1 spanish onion thinly sliced
1 celery stalk thinly sliced
2 cloves garlic finely chopped
4 tomatoes very ripe
2 tsp sugar
150gm large green olives pitted & chopped
50gm salted capers rinsed and drained
2 tsp currants soaked in red wine vinegar for about 15 mins
20g toasted pinenuts
Olive oil & basil to serve


  1. Heat 100ml oil in a large frying pan over medium-high heat. Add eggplant in batches and stir occasionally until golden all over (6-7 minutes), then transfer to a plate with a slotted spoon.
  2. Add remaining oil to pan, add onion, celery and garlic and stir occasionally until very tender (8-10 minutes). Add tomato, sugar and 250ml water and simmer until reduced by half (3-4 minutes). Return eggplant to pan and simmer until tender and mixture is reduced to a thick sauce. Remove from heat and stir in olives, capers and currants and vinegar. Season to taste and cool to room temperature. Serve scattered with pine nuts and basil, and drizzled with extra-virgin olive oil.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

caponata with capers