Caponata with pine nuts

Recipe: Caponata with pine nuts


  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 large eggplant, cut into 2cm cubes
  • 1 red capsicum, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 350ml vegetable stock
  • 1/4 cup (50g) salted capers, rinsed
  • 1/4 cup pitted green or kalamata olives
  • 1/4 cup (60ml) red wine vinegar or balsamic vinegar
  • 1/4 cup (40g) sultanas
  • 1 tbs grated orange zest
  • 1 tsp caster sugar or more to taste
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • Chargrilled slices of bread, to serve


  1. Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly.
  2. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.
  3. Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
  4. Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.
  5. Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)