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roasted aubergine & green olive caponata

Leo came home from work one day singing the praises of the caponata dish he had for lunch from a local deli, so we decided we had to make the ultimate version for Bitter Lemon. It's a great summery stew to make when you're in the mood for something fresh and full of flavour - I like to make sure we use big juicy green olives. If you try this yourself at home, I promise you won't be disappointed. We like to serve this with a simple rocket salad and slices of focaccia bread which you can either buy fresh or make at home yourself.

Serves 4 & takes 35 minutes to cook


  • 2 large aubergines, cut into small pieces no larger than 1cm

  • 1 red onion, peeled and diced

  • 2 sticks of celery, diced

  • 2 red peppers, deseeded and sliced

  • 200g cherry tomatoes, halved

  • 1 teaspoon of dried rosemary

  • 1 tablespoon of harissa paste

  • 100g green olives

  • Handful of toasted pine nuts

  • 1 tablespoon of balsamic vinegar

  • 1x 400g can of tinned tomatoes

  • Pinch of salt

  • Olive oil