Home > Aubergine Caponata by Al Dente

Aubergine Caponata by Al Dente

Serves 2

Say salute to summer with a caponata recipe that celebrates the best of seasonal produce!

This aubergine caponata by Al Dente, the renowned Fitzrovia pastificio, is the perfect treat to make for summer afternoon aperitivo. With a rich glaze of red wine vinegar and tomato paste, aubergine caponata is a sweet and tangy topper for crostini and salads – and just the thing to accompany an Aperol Spritz!

What you'll need

200g Aubergine

200g Courgette

50g Red Pepper

50g Yellow Pepper

40g Onion

40g Carrot

20g Celery

2 Spoonfuls of Tomato Paste

2 Garlic Cloves

1 Bay Leaf

40g Red Wine Vinegar

40g Sugar

How to make it

Step 1

Fry the onion, carrot and celery together in olive oil

Step 2

Fry the rest of the vegetables separately

Step 3

Prepare your glaze by bringing the garlic clove, bay lead, red wine vinegar and sugar to a boil

Step 4

Mix all the vegetables in a pan and add the tomato paste while cooking on a low flame

Step 5

Add the glaze and let cook for 5 minutes on a high flame

Step 6

Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!

More Recipes

Nonna’s Arancinetti by Cinquecento

‘Nduja Sausage Rolls by PIQUE

Bruschetta With Mixed Mushrooms by Briciole