Caponata with Toasted Almonds

This Sicilian classic has many variations. Some include celery, pine nuts, golden raisins or octopus. Here, we’ve focused on the key ingredients- aubergine and tomatoes, but this recipe can be easily adapted to taste. A sweet and sour side dish to be served at room temperature along with freshly grilled vegetables or fish. Serves 6-8 as a side.



1kg aubergines, sliced 1cm thick, lengthways

2 small red onions, quartered

3tbsp good quality light olive oil

2tsp Maldon salt

1 teaspoon black pepper, freshly milled

25g capers + 1 tablespoon of the brine

80g pitted kalamata olives + 1 tablespoon of the brine

2 garlic cloves, crushed

2 sprigs rosemary

2 x 400g tins chopped tomatoes

125g cherry tomatoes, halved

1 tablespoon red wine vinegar


To serve:

50g flaked almonds, lightly toasted

Small bunch of fresh basil leaves

Extra virgin olive oil


Preheat the oven to 200°C

Mix the sliced aubergines, red onions, olive oil, salt, pepper, garlic and rosemary. Spread into a baking tray and cook for 20-30 minutes until soft.

Remove the garlic and rosemary sprigs.

Next add the capers, olives and brine from both, then the tinned and fresh tomatoes and the red wine vinegar.

Return to the oven and cook for a further 20 minutes.

Cool to room temperature, top with the toasted almonds and fresh basil leaves and drizzle with extra virgin olive oil.