Caponata with Mauve Aubergine
By Natoora
Published on 11 September 2025
Discover the rich flavours of Sicily with this delectable Caponata with Mauve Aubergine recipe. This versatile dish, featuring the exquisite Mauve Aubergines from Natoora, is best prepared a day in advance, allowing its complex flavours to deepen. Perfect as a side dish or a light meal, it beautifully complements everything from crusty bread to seared tuna. Enjoy the authentic taste of this classic Italian caponata, made with the finest ingredients from Natoora.Time and servings
1 hr 50 minsTotal time
6Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 2 mauve aubergines, cut into 2cm dice
- 1 litre vegetable oil, for deep frying
- 3 tbsp extra virgin olive oil
- 2 tropea onions, diced
- 4 celery sticks, cut into 2cm dice
- 200g datterini tomatoes, quartered
- 1 tbsp tomato purée
- 20g capers
- 20g pitted olives
- 50g organic greek corinth currants, we used Natoora
- 1 tbsp caster sugar
- 50ml red wine vinegar
- 25g mint, chopped
- 25g basil, torn
Method
Step 1
Salt the diced aubergine and leave to drain in a colander over a bowl for 15 mins. Pat dry.Step 2
Fill a deep, heavy-bottomed pan halfway with vegetable oil and heat to 190°C/170°C fan/gas 5. You can also test it with the handle of a wooden spoon: if you place it in the oil and the oil bubbles steadily around it, it should be ready.Step 3
Fry the aubergines in batches, being careful not to overcrowd the pan. Fry until golden and then drain on kitchen towel. Allow the oil to come back up to temperature between batches. Alternatively, the aubergines can be salted, oiled and roasted at 220°C/200°C fan/gas 7 for 10-15 mins instead of frying. In this case, add more olive oil when frying the onions and celery as well as at the end to give the caponata a glossy look and taste.Step 4
Once all the aubergine is cooked, set the oil aside to cool and discard appropriately.Step 5
Heat the olive oil in another medium pan over a medium heat. Add the onion and celery along with a sprinkle of salt. Cook on low, stirring frequently for 10-12 mins, until everything is soft. Add the tomatoes, stir and cook for 2 more mins.Step 6
Add the tomato purée, stir and cook for 1 min. Then add the capers, pitted olives, currants, sugar and red wine vinegar, along with 150ml water and bring to a boil. Cook for 10 mins until reduced by half.Step 7
Add the fried aubergines and cook on a low heat for 2 mins, taking care not to stir too vigorously. Take off the heat and allow to cool to room temperature. Store in the fridge overnight for best results. Mix in the mint and basil before serving with some burrata or stracciatella and fresh crusty bread.