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Sardinian Caponata
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Delicious flavours of the Mediterranean meld together to become a glorious stew. 

Course: Main Course
Cuisine: Italian
Author: Louise-Claire Cayzer
  • 1 large Aubergine (Eggplant) Chopped into 1cm cubes
  • 3-4 Medium Red Peppers Deseeded & Chopped into 1 square pieces
  • 1-2 Medium Courgettes (Zucchini) Chopped into 1cm cubes
  • 2 Medium Tomatoes Chopped into 1cm cubes
  • 4-5 Tbs Olive Oil
  • 3 Tbs Capers roughly chopped
  • 1 Tbs Tomato Paste
  • 3 Tbs Olives (Stones out) chopped
  • 2 Bay Leaves
  • 2 tsp dried oregano
  • ½ cup red wine (optional but nice)
  • 4-5 cloves garlic
  1. In a deep and wide saucepan add half the olive oil and peppers, sautee over a medium heat for 5 minutes

  2. Add the aubergine, adding a little extra oil and sautee for another 10 mins until the aubergine softens (Nobody likes undercooked aubergine, so keep going until its really cooked!)

  3. Add the courgettes & garlic and cook for another 5 mins 

  4. Add the tomatoes, bay leaves, oregano and tomato paste and put the lid on the saucepan, simmer for 10 mins 

  5. Add the wine (if using) or a little water, capers and olives and simmer for another 15 mins 

  6. Check.- At this stage the vegetables should all start collapsing, the juices sort of squishing into each other. If it isn't quite to the squishy level desired, cook a little longer. 

  7. Taste for salt and pepper & add as needed.  Serve with a little drizzle of olive oil. 

Recipe Notes

This is delicious the next day, served at room temperature. Or serve over a pasta or as part of a mezze type lunch, with plenty of bread to dip into it.