Mary Berry’s Aubergine Caponata | Easy Vegan Dinner
12 Video Views·Sep 5, 2026
food, vegan food, vegan, healthy food, diet food
A video tutorial on how to make a traditional Sicilian-style aubergine caponata that is extremely simple and easy to make at home by chef Mary Berry. The dish uses fresh ingredients such as aubergines, onions, bell peppers, celery, black olives, garlic, and white wine vinegar combined with a touch of sugar to create a rich sweet-and-sour flavor, perfect for a vegan dinner.
AI GeneratedMay contain errors
Video Summary
AI GeneratedThis video provides a step-by-step guide to making Caponata, a traditional Sicilian aubergine dish. The presenter demonstrates how to fry the aubergines and sauté a variety of vegetables, balancing the flavors with vinegar and sugar to create a signature sweet and sour profile.
Comments are disabled for this video.
Cavanata is a Sicilian dish and the main ingredient are aubergines and I've got
two lovely fat ones here. Traditionally made with green olives but I'm using black olives
as they're my favorite. I've taken the aubergine and I've cut it into cubes. Add a healthy slug
of olive oil to a large pan and don't hold back because the aubergine will absorb it very quickly.
Once the oil is sizzling throw them in. Keep an eye on them until the aubergines soften
and turn a delicious golden brown. And there it is ready. I'm going to tip it out now.
Total clean pan doesn't need a white round. I'm just going to put a little more oil in the pan
and then add the other vegetables. The joy of this recipe is any leftover vegetables will work.
I have two large onions. Then some red pepper. Celery works brilliantly in the mix.
It can be grown at home in a sunny spot mind you. And you want to turn this in the oil for about
three or four minutes. As long as you're standing by it and you're turning it you can have it on a
very high heat. Three cloves of crushed garlic. Add less if you prefer but I want it to have
punch throughout. Then a hundred grams of those delicious olives. Black pitted olives. The ones
that are with olive oil not brine. Two tablespoons of white wine vinegar. Passata sometimes in a
carton sometimes in a jar. In it goes. Now we've added a little vinegar to the mixture as you would
in caffeinata and you have a sort of sweet and sour and that's why you add a little bit of sugar.
Just a heaped teaspoon. Pop on the lid and let it simmer until the veg are beautifully tender.
That's had 30 minutes. That looks exciting doesn't it and gosh it'll be full of flavor.
I think I quite like it just in one dish on a Sunday night with a fried egg on top.
I don't think that's very Sicilian but it's just what I would like.
We're all used to ratatouille but I think this beats it every time.