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Caponata with pine nuts


  • 1/3 cup (80ml) olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 1 large eggplant, cut into 2cm cubes
  • 1 red capsicum, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 350ml Campbell's Real Stock Vegetable
  • 1/4 cup (50g) salted capers, rinsed
  • 1/4 cup pitted green or kalamata olives
  • 1/4 cup (60ml) red wine vinegar or balsamic vinegar
  • 1/4 cup (40g) sultanas
  • 1 tablespoon grated orange zest
  • 1 teaspoon caster sugar or more to taste
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • Chargrilled slices of bread, to serve


  • Step 1 - Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.
  • Step 2 - Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
  • Step 3 - Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.
  • Step 4 - Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.

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