Caponata, a sweet and sour taste in our summertime

The summer is coming, it is time to cook some cooling dishes. Until middle of September I always have into my fridge a big glass bowl with Caponata.
That classic Sicilian recipe it is my fav. one for many reasons:
1) It is easy to make it;
2) It has a million uses;
3) The palate obtains a melding of fresh, salty, and sweet flavours;
4) It is absolutely refreshing and delicious.
I usually eat at room temperature spreading it a chunck of rustic bread or a big slice of cheese. But It is also marvelous warm as a sauce for couscous, pasta or wrapped in a crepe dough with plum tomato.
Great request for summertime
Her sweet touch: raisins!
The caponata recipe centered around aubergine and fresh vegetables, I like to add some muscatel raisin to give a sweet taste.

Caponata Ingredients

100ml olive oil
2 large aubergines, cut into 2cm cubes
1 red bell pepper
1 yellow bell pepper
2 onions
30g raisin
1 tin of olives (black or green)
handful oregano
Salt and pepper


1) Saucepan

Pour the olive oil into a large saucepan or casserole, place over a medium heat. Lay the aubergines. Cook them for 15-20 mins.
Add the bell peppers and onions and cook for 5 mins until they are soft. Add the tomatoes and stir gently so it doesn’t break up too much.
Remove the pan from the heat, add the raisins and olives. Leave to come to room temperature, and taste for seasoning.

2) Oven

Place the ingredients (except raisins and olives) in a tray. Cover it with foil. Heat the oven to 150 degrees. Cook it for hour 30 min, mixing the ingredients once in a while.
Leave to come to room temperature, and taste for seasoning again.

3) Microwave

In a glass bowl place pour the olive oil and add the aubergines. Cook for 5 mins in medium temperature. Add the other ingredients one by one cooking each one for 5 mins.

A good match: caponata and bread
A good match: caponata and bread

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