Aubergine Caponata
Aubergine Caponata



  • 2 tbsp oil
  • 2 onions, halved and sliced
  • 100g celery, sliced
  • 2 grated garlic cloves
  • 2 aubergines, cut into big chunks
  • 2 yellow peppers, cut into large chunks
  • 4 tomatoes, chopped
  • 40g large raisins
  • 2 tbsp balsamic vinegar
  • 1 tbsp capers
  • 12 black olives, halved
  • 15g parsley, finely chopped
  • Quinoa or couscous, to serve
  • Heat the oil in a pan and fry the celery and onion together for 10 mins, stirring regularly until softened and coloured. Stir in the aubergine, garlic, tomatoes, peppers and raisins, then add the capers, olives and vinegar. Mix well, then cover and cook on a low heat for 20 mins, stirring a couple of times along the way. Stir in the parsley and serve with couscous or quinoa.
20 mins
4 serving

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