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Aubergine Pine Nut Caponata Recipe

a bowl filled with different types of food

30th August 2023

Caponata is the quintessential taste of Southern Italian summer. This classic aubergine caponata is a blend of seasonal vegetables and good quality extra virgin olive oil. Best eaten at room temperature, simply with fresh bread. 

(Serves 4)


130g olive oil
1 white onion
1 courgette
2 sticks celery
2 aubergines
40g salt
4 plum tomatoes
25g Belazu White Condimento of Modena vinegar
20g caster sugar
15g tomato paste
40g pine nuts
60g sultanas
20g picked basil leaves


1. Start by cutting the aubergine into medium-sized cubes (approximately 2cm). Cover with 20g of salt and leave aside for 30 minutes.

2. Cut the rest of the vegetables all the same size (approximately 2 cm).

3. After 30 minutes, squeeze the excess liquid out of the salted aubergine cubes and add the cubes to a roasting tray with 30g of olive oil.

4. Roast at 180°c for 15 minutes.

5. Meanwhile place a saucepan on low heat and add 100g of olive oil. Once it’s warm, add the diced onion, celery, and courgette and cook for 3-4 mins on medium heat.

6. In a separate bowl, whisk together the tomato paste with the sugar, Belazu White Condimento of Modena vinegar, and 20g salt.

7. Once the onion, celery, and courgette mix has cooked, add the roasted aubergine. Take the pan off the heat and add the diced plum tomato, pine nuts, sultanas, and basil.

8. Finally, add the tomato paste mixture, stir through, and then leave covered out of the fridge for 2 hours.

9. Serve with some fresh sliced bread.

Watch our step-by-step video on how to make it here.