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

  • eggplants
  • green olives
  • red onions
  • dried oregano
  • parsley
  • tomatoes
  • herb vinegar
  • salted capers

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

  • 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