Spicy Caponata


  • 1 x 350g jar Loyd Grossman Tomato and Chilli Sauce
  • 1 celery heart (centre of a head of celery containing the leaves and tender thin stalks)
  • olive oil
  • 1 medium aubergine
  • 100g pitted green olives
  • 20g capers
  • 30ml red wine or balsamic vinegar
  • 2 tablespoons pine nuts


  1. Roughly chop the celery and blanch in boiling water for 6 minutes. Drain and set to one side.

  2. Cube the aubergine and fry in the olive oil for 4-5 minutes. Remove the aubergine with a slotted spoon and set aside.

  3. Add the sauce and the rest of the ingredients to the pan and bring to the boil. Cook for 5 minutes on a low heat, add the celery and the aubergine and cook for five minutes more.



This dish is extremely versatile and can be used as an appetiser or side dish.