Mary Berry Caponata Recipe

Mary Berry’s Caponata is a rich, Sicilian-inspired vegetable relish that perfectly balances the earthy sweetness of aubergine with the sharp tang of red wine vinegar. Ideally the aubergine chunks should be sautéed until they are completely tender and golden-brown to ensure they fully absorb the complex flavors of the tomato and onion base.

Mary Berry Caponata Recipe Ingredients

• 4 tbsp olive oil
• 1 large aubergine, cut into 1 cm (1/2 in) chunks
• 1/2 head celery, diced
• 2 onions, thinly sliced
• 125g (4 oz) tomato purée
• 60g (2 oz) sugar
• 125–175ml (4–6 fl oz) red wine vinegar
• 125g (4 oz) pitted green olives
• 30g (1 oz) capers (optional)
• 1–2 garlic cloves, crushed
• 30g (1 oz) parsley, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Caponata Recipe

1. Sauté the Aubergine: Heat 3 tbsp of the olive oil in a large, heavy-based saucepan over a medium heat. Add the aubergine chunks and cook gently, stirring frequently, for about 8 minutes or until the pieces are tender and lightly browned. Remove the aubergine from the pan using a slotted spoon and set aside.
2. Brown the Celery: Add the remaining 1 tbsp of oil to the same pan. Add the diced celery and cook gently, stirring occasionally, for about 7 minutes or until the celery is softened and beginning to brown.
3. The Sweet and Sour Base: Return the cooked aubergine to the pan along with the sliced onions, tomato purée, sugar, and red wine vinegar.
4. Simmer and Reduce: Cook the mixture over a medium heat for about 10 minutes. This stage is crucial for reducing the harshness of the vinegar and allowing the flavors to meld. If the mixture becomes too thick or starts sticking to the pan, add a small splash of water.
5. Final Infusion: Remove the pan from the heat. Stir in the green olives, capers (if using), crushed garlic, and half of the chopped parsley. Season generously with salt and black pepper to taste.
6. Cool and Garnish: Cover the pan and leave the caponata to cool completely, as this dish is best served at room temperature. Just before serving, sprinkle with the remaining parsley.

Recipe Tips

• Vinegar Balance: Red wine vinegar varies in strength. Start with 125ml and taste the mixture after the 10-minute simmer; if you prefer a sharper finish, add the remaining 50ml.
• Celery Texture: Don’t rush the celery; browning it slightly adds a deep, savory note that contrasts beautifully with the sweet sugar and acidic vinegar.
• Aubergine Prep: If your aubergine feels particularly firm, you can sprinkle the chunks with a little salt 20 minutes before cooking to draw out moisture, though modern varieties rarely require this.
• The Resting Period: Caponata is a dish that improves significantly with time. If possible, make it a few hours (or even a day) in advance to allow the piquant flavors to fully develop.

What To Serve With Mary Berry Caponata

Caponata pairings are versatile additions frequently served as part of a Mediterranean appetizer spread or as a sophisticated side dish for grilled meats. Ideally the crusty sourdough bread should be lightly toasted and rubbed with a raw garlic clove to provide a robust, aromatic base for the sweet and sour vegetables.

• Warm, toasted sourdough or ciabatta slices
• Mary Berry Salmon and Prawn Filo Purses
• Grilled white fish or roasted chicken breasts
• A selection of Italian cured meats and hard cheeses like Pecorino

How To Store Mary Berry Caponata

• Refrigerate: Store the caponata in an airtight container in the fridge for up to 5 days. The flavors will continue to deepen over the first 48 hours.
• Room Temperature: Always bring the caponata back to room temperature before serving to ensure the olive oil is liquid and the flavors are vibrant.
• Freeze: This recipe is not suitable for freezing, as the texture of the aubergine and celery will become mushy and watery upon thawing.

Mary Berry Caponata Nutrition Facts

• Calories: 297–198 kcal (per serving)
• Carbohydrates: 22g
• Protein: 3g
• Fat: 18g
• Fiber: 5g
• Sugar: 16g

Nutrition information varies based on 4–6 servings.

FAQs