Incredible Sicilian eggplant stew (Caponata) from Jamie's Italy (page 8) by Jamie Oliver

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on December 07, 2022

    I made this without the olives, and thought it was delicious, but it's hard for me not to love any aubergine dish. My partner is not an aubergine fan and was slightly less impressed, but still ate it all. Like another commenter, I had to cook for longer than the 15 minutes stated to get everything melty and soft, and next time I'd maybe add a little tomato paste or more tomatoes too. But otherwise, delicious.

  • wester on June 09, 2019

    A nice change of treatment for eggplant. Still, the eggplant-eating part of my fanily prefers their eggplant just fried with some herbs.

  • Rutabaga on August 28, 2016

    I decided to make this when I realized I happened to have all the ingredients on hand. It's a great dish to make a day ahead to let the flavors meld. I also cooked mine longer than the recipe suggests, and used sherry vinegar in place of the herb vinegar. This really makes a lot, so make it for a large group, or to cover for a week's worth of picnics.

  • melissabazley on October 24, 2011

    A very tasty, meat free dish. It took a lot longer to cook the eggplant than Jamie says in the recipe...I cooked it for about 25 minutes. I used Sicilian olives which add a great texture as well as flavour. I didn't have any herb vinegar so just used white wine vinegar which worked well. I served it with the ricotta fritters on page 12. A delicious vegetarian meal.

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Reviews about this recipe

  • Running With Tweezers

    While he likes his a little firmer, I appreciate digging into the stewed, comforting texture of it when it’s been cooked a bit more.

    Full review
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