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Gwen Baker UK SAP HCM Consultant
Melanzane Caponata

Aubergines in a tomato and caper sauce







Side Dish


Gwen Baker




4 aubergines (eggplant)

Oil for frying

1 big celery

1 onion

2 cloves garlic

1 tablespoon sugar

100 g green olives

1 tablespoon pickled, or salted capers


5 lt fresh tomato sauce

Salt and pepper to taste

1/2 cup vinegar

Wash the aubergines, remove the stems together with the ends, cut just a strip of peel, by practicing a vertical cut that goes from end to end.

Now, cut the aubergines into rather big cubes and fry them in hot oil.

Put them to drain on blotting paper.

Clean the celery removing all the green leaves, cut it into pieces and boil it in salted water.

Fry the sliced onion in a large pan.

Add the sugar and garlic and caramelise.

As soon as it is it is golden brown add the boiled celery, the pitted and chopped olives, the pickled capers ( if we use the salted capers we have to wash away the salt) and the tomato sauce.

Season with salt and pepper and cook.

When almost cooked, add fried aubergines to the sauce, let it cook for few minutes.

Pour the vinegar on the sauce with the aubergines.

Let the vinegar simmer well.

It is a dish that is best appreciated when eaten cold.

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