Mary Berry Aubergine Caponata Recipe

This rich, tender Mary Berry Aubergine Caponata is made with golden fried aubergines, passata, and black olives, and ready in 55 minutes. Watching the chunky vegetables soften and meld into the sweet and sour tomato sauce is incredibly satisfying. I love making this as a make-ahead starter because the flavours only get better as it rests.

What Makes This Version Different

Traditionally, caponata uses green olives and red wine vinegar, but I quickly learned to appreciate Mary Berry’s clever swaps. Using soft black olives and white wine vinegar creates a surprisingly mellow, accessible flavour profile.

My biggest mistake early on was crowding the frying pan with all the aubergine at once, which made it steam instead of brown. Frying it in two batches ensures it gets that crucial golden crust before simmering.

Mary Berry Aubergine Caponata Ingredients

• 8 tbsp olive oil (divided)
• 2 aubergines, cut into 2cm cubes
• 2 onions, finely chopped
• 2 celery sticks, finely chopped
• 1 red pepper, deseeded and cut into 1cm cubes
• 3 large garlic cloves, crushed
• 500g passata
• 100g soft pitted black olives
• 2 tbsp white wine vinegar
• 3 tbsp capers
• 1½ tsp caster sugar
• 3 tbsp fresh parsley, chopped

How To Make Mary Berry Aubergine Caponata

1. Fry The First Batch: Heat 3 tablespoons of olive oil in a large frying pan over high heat, then fry half the aubergine cubes until golden and set aside.
2. Fry The Second Batch: Add another 3 tablespoons of oil to the pan, fry the remaining aubergine until browned, and remove it to the same plate.
3. Soften The Base Vegetables: Heat the final 2 tablespoons of oil, then fry the onions, celery, and red pepper for 3 to 4 minutes before adding the crushed garlic.
4. Build The Sauce: Return the browned aubergine to the pan along with the passata, black olives, white wine vinegar, capers, and caster sugar.
5. Simmer And Thicken: Season well with salt and black pepper, cover with a lid, and simmer gently for 20 to 25 minutes.
6. Reduce And Garnish: Remove the lid and simmer for 5 more minutes until the sauce thickens, then scatter with chopped parsley before serving.

Recipe Tips

• Salt the aubergine: If you have time, tossing the aubergine cubes in a little salt for 20 minutes before frying draws out moisture and stops them from soaking up too much oil.
• Fry in batches: Never rush the aubergine frying step; giving the cubes space in the pan is the only way to achieve a proper golden crust.
• Let it rest: Caponata always tastes superior at room temperature or even the next day once the vinegar and sugar have had time to properly mingle.

What To Serve With Aubergine Caponata

This vibrant dish pairs beautifully with thick slices of toasted sourdough or a simple bowl of warm couscous to soak up the juices. It also works brilliantly spooned over a jacket potato or served as a side alongside grilled white fish.

How To Store

Keep leftover caponata in an airtight container in the fridge for up to 4 days, as the flavours will continue to develop. It can also be frozen for up to 3 months, though the vegetables will soften slightly upon defrosting.

FAQs

Can I use green olives instead of black?

Yes, green olives are actually traditional in a classic Sicilian caponata. They will give the dish a sharper, punchier flavour compared to the mellow black olives used here.

Is this caponata eaten hot or cold?

You can eat it hot straight from the pan, but it is typically served at room temperature. Allowing it to cool down slightly helps the sweet and sour notes become much more pronounced.

Why did my aubergines turn out greasy?

Aubergines act like sponges when they hit the pan. Ensuring the oil is very hot before adding them and avoiding stirring too often will help them sear rather than soak up the fat.

Nutrition

• Calories: 410 kcal
• Total Fat: 32 g
• Saturated Fat: 4 g
• Cholesterol: 0 mg
• Sodium: 650 mg
• Total Carbohydrate: 28 g
• Protein: 4 g

Try More Recipes:

• Mary Berry Aubergine Dip Recipe
• Mary Berry Aubergine Dip Recipe
• Mary Berry Vegetable Lasagne Recipe