The Natural Cook
Laura Edwards

A summer treat, this dish bursts with sunshine from all the flavour of tomato and aubergine. Delicious eaten as a starter with bread, or turned into a pasta sauce.


Quantity Ingredient
1 quantity Sautéed aubergines with coriander
2 celery sticks, including leaves, finely chopped
glug light olive oil
1 garlic clove, roughly chopped
100g Stewed tomatoes with garlic and oregano
50g capers, rinsed
1 tablespoon red or white wine vinegar
4 sprigs parsley, stalks finely chopped, leaves roughly chopped
1 heaped teaspoon rapadura sugar
or 1 heaped teaspoon raw cane sugar


  1. Fry the celery in the light olive oil in a saucepan for five minutes. Add the garlic and fry for one minute.
  2. Add the aubergines, tomatoes, capers, vinegar and sugar. Bring to the boil and simmer for 10 minutes.
  3. Serve hot or at room temperature, sprinkled with the parsley. If serving cold, allow to cool before adding the herb, to keep it fresh and green.


  • Peperonata: If you have lots of peppers, substitute the aubergine in the caponata for peppers and cook in the same way.

    Stuffed tomatoes: If you have some nice big tomatoes, cut them in half and hollow them out. Preheat the oven to 180°C. Fill the tomato shells with caponata, made using the hollowed-out tomato flesh and seeds if possible, and roast in the oven for 25 minutes.


  • Caponata is like a stew, so it’s even better after a day or two and will keep in a sealed container in the fridge for four or five days. Reheat gently in a saucepan to serve, adding a splash of water if needed.
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