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Easy caponata served in a bowl

Easy caponata stew

A star rating of 4.7 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Make this easy Sicilian veggie stew on busy weekends when you're short on time. It takes just 25 minutes from prep to plate and delivers three of your 5-a-day

  • Freezable
  • Vegetarian
Nutrition: Per serving
low inkcal250
low infat9g


  • 1 tbsp olive oil, plus a splash
  • 1 red onion, finely chopped
  • 1 aubergine, cut into 1cm cubes
  • 1 garlic clove, peeled
  • 1 tsp dried oregano
  • 2 tbsp capers
  • 400ml can cherry tomatoes
  • 2 slices of crusty bread
  • ½ small pack of basil
  • ½ lemon, juiced


  • STEP 1

    Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.

  • STEP 2

    Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.

Goes well with

Recipe from Good Food magazine, May 2018


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A star rating of 4.7 out of 5.18 ratings

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