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1 h 10 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 236
  • Fat about 16g
  • Carbohydrates about 15g
  • Protein about 4g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 aubergine (approx. 350 g), cut into approx. 1.5 cm cubes
  • 0.25 tsp salt
  • 2 tbsp olive oil
  • 1 onions, roughly chopped
  • 100 g celery, cut into slices approx. 5 mm thick
  • 1 yellow pepper, cut into approx. 2 cm cubes
  • 1 tin chopped tomatoes (approx. 400 g)
  • 0.5 tsp salt
  • 50 g pitted green olives, halved
  • 3 tbsp white balsamic vinegar
  • a little pepper
  • 1 tbsp sugar
  • 2 tbsp pine nuts, toasted
  • 1 tbsp capers, rinsed, drained, roughly chopped
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan, reduce the heat, fry the aubergine for approx. 10 mins., remove from the heat, season with salt and set aside.
Heat the oil in a frying pan, sauté the onion for approx. 5 mins. Add the pepper and all the other ingredients up to and including the olives, season, cover and simmer over a low heat for approx. 25 mins. Add the balsamic, sugar and reserved aubergine, cover and simmer for a further 15 mins. Mix in the pine nuts and capers, serve the caponata lukewarm.