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Easy Sicilian Inspired Caponata

Image: Courtesy of Jacqui Toumbas

Image: Courtesy of Jacqui Toumbas

Image: Courtesy of Jacqui Toumbas


1 red capsicum, sliced.

1 eggplant, diced.

1 small brown onion, sliced.

2 tablespoons capers.

⅓ cup sicilian green olives, sliced.

⅓ cup currants.

2 teaspoons pure maple syrup.

1x 400g can crushed tomatoes.

⅓ cup red wine vinegar.

⅓ cup white wine.


Olive oil.




Prepare the eggplant by dicing it up and placing on an oven proof tray, drizzle with olive oil and roast for 30-40 minutes at 180 degrees celsius.

While the eggplant cooks, prepare the caponata…

Place a pan over medium heat and drizzle with a generous amount of olive oil. Sauté the onions and capsicum till softened. 5-7 minutes.

Combine the tomatoes, currants, capers and olives in the pan and maple - stir well.

Pour in the vinegar and wine - simmer on low for 10-12 minutes. Season well.

Once the eggplant is roasted, combine it into the caponata and mix well.

Serve with toasted bread!




Jacqui Toumbas

Jacqui Toumbas is an Australian nutritionist & consultant that has inspired us throughout the year with her travels though Italy and her unwavering commitment to pursuing her dreams and living life to the fullest. Her culinary creations are both visually stunning and mouth-watering, making it impossible to ignore her work.

Recently, we had the pleasure of partnering with Jacqui, and engaged her to create an easy to prepare and nutritious dish and it was a source of great excitement to feature her dish in our latest blog alongside our serving ware edit. Jacqui created a scrumptious Sicilian-style Caponata for us to showcase our Mediterranean inspired Serving Ware Curation.


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