• 100 ml olive oil
  • 2 onions, finely chopped
  • 500 g zucchini, thinly sliced
  • 1 green capsicum, diced
  • 1 eggplant, thinly sliced
  • 6 large tomatoes, peeled and roughly chopped
  • 2/3 cup (160 ml) dry white wine
  • sugar, to taste
  • salt
  • freshly ground black pepper
  • crusty bread, to serve


  1. Heat 1 tablespoon of the oil in a heavy-based saucepan. Cook the onions over a medium heat for 3–5 minutes, or until soft and golden. Add the zucchini, capsicum and eggplant and cook, stirring constantly, for 3 minutes, or until the vegetables are starting to soften. Add the tomatoes, remaining olive oil and half the wine.
  2. Cook the vegetable mixture over a very gentle heat for a further 50 minutes, or until the vegetables are thoroughly combined and softened, stirring frequently to prevent burning and gradually adding the rest of the wine.
  3. Season the caponata with sugar, salt and freshly ground black pepper. Serve hot or cold, with crusty bread.

Serves 4
Preparation: 15 minutes
Cooking: 1 hour

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