Caponata Sauce

  • Preparation: 10’
  • Cooking: 25’
  • Total time: 35’


  • 2 sticks celery, chopped
  • 1 large onion, cut into quarters
  • 2 cloves garlic, peeled
  • 1 large (400g) eggplant, cut into 1cm dice
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 400g can peeled and diced tomatoes
  • 2-3 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup (80g) green sicilian olives sliced
  • 1 tablespoon capers, rinsed
  • freshly ground black pepper
  • ¼ cup fresh basil leaves
  • toasted sourdough to serve

Step 1

Insert Mulitblade and add celery, onion and garlic. Press PULSE for 3 seconds; scrape down sides and repeat until finely chopped.

Step 2

Replace Multiblade with StirAssist and add eggplant and oil. Select 120C/ 10 min / STIR SPEED 1 and press START.

Step 3

Add tomatoes, vinegar, sugar, olives, capers and black pepper..

Step 4

Select 100C/ 15 min / STIR SPEED 1 and press START.

Step 5

Season to taste with more salt and pepper and add basil. Press QUICK STIR to mix through. Serve spooned onto char-grilled sourdough


if you like it a bit more of a tangy flavour, add the extra tablespoon of vinegar


Store in a jar or sealed container in the refrigerator for up to 2 weeks