Orange flour

Caponata Siciliana


Beautifully fresh flavours in a perfectly balanced mix bring the Sicilian sun to your plate. Serve with crusty toasted bread drizzled with olive oil for a light snack or as part of a pick and mix Mediterranean lunch along with a cold glass of your favourite white wine.


1.2 kg aubergine

225g green olives (pitted and packed in brine), drained

170g salted capers, rinsed

565g celery ribs

1 cup passata

295g onion

295g medium tomatoes

1/3 cup white wine vinegar

2tbsp white sugar

fresh basil

handful pine nuts

olive oil




– chop celery into 1cm pieces and blanch in lightly salted water for 5 minutes

– drain celery and sauté in a little olive oil, then set aside

– wash and dice the aubergine with place the pieces in a strainer, sprinkle liberally with salt and let sit for an hour or so to draw out the bitter juices

– meanwhile, cut a shallow cross into the bottom of each tomato and blanch for a few seconds, then peel the skin, deseed and chop into rough small cubes

– once the aubergine has sat for an hour, rince away the salt well, then pat dry

– finely slice the onion and sauté in a little olive oil

– once the onion has turned translucent, add the capers, pine nuts, olives and tomatoes and continue cooking, stirring with a wooden spoon, for about 15 minutes, then remove from heat

– while the onion and tomatoes cook, sauté the aubergine in olive oil in batches, then return tomatoes to the heat and add the aubergine and the previously sautéed celery

– cook over a low heat for several minutes, then gently stir in the vinegar and sugar

– when almost all the vinegar has evaporated, remove the pot from the heat and let cool

– serve the caponata cold with a garnish of fresh torn basil

*the caponata will keep for several days in the fridge and I find that it improves with time as the flavours sit together and infuse!



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