Maggie Beer's Caponata

Maggie Beer's Caponata is a delightful celebration of Mediterranean flavors, combining the earthy richness of eggplant with the vibrant tang of tomatoes, olives, and capers. This classic Sicilian dish is elevated by Maggie's signature touch, balancing sweet and sour notes with a splash of red wine vinegar and a hint of caster sugar. Perfect for entertaining or a simple weeknight meal, this caponata is versatile enough to be served warm, chilled, or at room temperature. Whether enjoyed as a hearty side dish, a bruschetta topping, or a standalone vegetarian main paired with crusty bread, this recipe is a showcase of wholesome, seasonal ingredients brought to life with simple cooking techniques. Ready in just an hour, it's an inviting dish full of bold, savory flavors.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplants
• 100 ml Olive oil
• 1 large Brown onion
• 2 Celery stalks
• 1 large Red capsicum (bell pepper)
• 400 grams Tomatoes, chopped
• 2 tablespoons Tomato paste
• 100 grams Green olives, pitted and sliced
• 3 tablespoons Capers, rinsed and drained
• 50 ml Red wine vinegar
• 1 tablespoon Caster sugar
• 10 Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Dice the eggplants into 1-inch cubes. Sprinkle them with salt and let sit in a colander for 20 minutes to draw out the bitterness. Rinse well and pat dry with a clean towel.

Step 2

Heat half the olive oil (50 ml) in a large frying pan over medium heat. Fry the eggplant cubes in batches until golden and soft. Remove and set aside.

Step 3

Finely chop the onion, celery, and red capsicum (bell pepper). In the same pan, heat the remaining olive oil and sauté the onion, celery, and capsicum for about 5 minutes until softened.

Step 4

Add the chopped tomatoes, tomato paste, and a pinch of salt to the pan. Cook for another 10 minutes, stirring occasionally, until the mixture thickens slightly.

Step 5

Stir in the fried eggplant, green olives, and capers. Cook for another 5 minutes to combine the flavors.

Step 6

In a small bowl, mix the red wine vinegar and caster sugar. Pour this mixture into the pan and stir well to create the signature sweet-sour balance of caponata. Cook for another 5 minutes.

Step 7

Season the caponata with black pepper and additional salt to taste. Tear the basil leaves and stir them into the pan right before serving.

Step 8

Serve the caponata warm, at room temperature, or chilled. It can be enjoyed as a side dish, a topping for bruschetta, or even a main course alongside crusty bread.

Nutrition Facts

Serving size	(2153.3g)

Amount per serving	% Daily Value*
Calories	1592.5

Total Fat 114.5g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 9.0g
Cholesterol 0mg	0%
Sodium 4702.6mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 56.3g	0%
Total Sugars 61.0g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 922.7mg	0%
Iron 23.7mg	0%
Potassium 5148.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 7.7%

Carbs: 29.8%