That sounds great, and such a good idea serving it with fishcakes!

Beautiful, great with posh fish cakes. I always peel the aubergine and salt it in a colander, then rinse and dry before cooking. Not sure why but it tastes good.

Hi Lucinda, I'm glad to hear this was able to bring back some memories for you! The cook time, doesn't include prep time, so including prep this should take about 35 minutes. If you doubled the recipe it's going to take a little longer to prep, and the cook time will go up as well since the extra food will cause the temperature of the pan to drop faster.

I'm happy to hear you enjoyed it! Great idea subbing balsamic vinegar as it will add the sweetness the raisins would have. Thanks for taking the time to let me know how it went!

Great recipe. Very versatile. I added roasted baby potatoes to the roasted eggplant. I caramelized the onion and red pepper which i used in the recipe, along with the cherry tomatoes from my garden. I used balsamic vinegar instead of red wine vinegar, maple syrup instead of sugar, and kalamata olives instead of green ones. The tomato paste was a great idea. I can’t wait to try it next time with pine nuts and raisins. It was delicious. A real bouquet of flavours.

Thanks Katsuya, I've sent it over by email.

In reply to Marc Matsumoto.

Hello M. Love your website. Can yiu send your original recipe for caponata. Love to try the original as well. Thankyou.

Hi Laurence, I'm sorry to hear about the loss of your wife. I'm glad this was able to help you relive some memories of your time in Malta. Thank you for taking the time to share!

Hi Marc, we lived on Malta for several years, and one of our favourite treats was to take a freshly made caponata with fried mackerel, crusty bread, and a bottle of Pinot down to the beach. My wife sadly died a few years ago, and not knowing the recipe found your site and caponata recipe. The only thing l do different is to add some chunky red and green peppers that l fry after the aubergine. Thanks so much!
Laurence Lovell