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  • Prep Time
    15 mins
  • Cook Time
    45 mins
  • Serving
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Caponata,  a Sicilian Dish must not be confused with the French Ratatouille.  Both use aubergine, but Caponata is flavored with sugar and vinegar whilst in Ratatouille, these ingredients do not feature.  Although Sicilian, in Malta, Caponata is very popular especially in the hot summer months when eaten chilled with fresh crusty Maltese Bread. You will find many recipes for Caponata, and below is how I like mine, with the addition of zucchini, capsicum, a little anchovy, chilli and a little spice.  Obviously all optional.



    Step 1

    In a large pan, saute the diced onion and celery until soft.  Add the diced aubergine, capsicum, zucchini, garlic and anchovy paste and cook, stirring occasionally, until lightly browned and soft about 5 to 10 minutes.  Add extra olive oil when cooking the aubergine if necessary.

    Step 2

    Pour in the wine, the passata, the cherry tomatoes and the tomato paste combining well with the aubergine, zucchini, capsicum and onions.  Sprinkle in sugar and then add the balsamic vinegar, salt, pepper, mixed spice and chilli.  Stir in the olives and capers and cook until the vegetables are tender.  Remove the pan from the heat.  Leave to cool and then chill in the fridge.  Stir in chopped basil before serving.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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