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Roasted Aubergine (Eggplant) and Chickpeas Caponata

Smoky, tangy, and bursting with Mediterranean flavour — this Sicilian-style Aubergine & Chickpea Caponata is comfort food at its best. 🍆 Slow-roasted aubergines and peppers mingle with chickpeas, olives, and capers in a rich, sweet-savory tomato sauce finished with pine nuts and basil. Enjoy it warm or cold with crusty sourdough, brown rice, or quinoa for a wholesome, protein-packed meal that gets even better the next day.

Prep

10m

Cook

50m

Total

1h

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 180°C (350°F). Line a tray with parchment paper.

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For

3

M

I

3

Aubergine

2

Red bell pepper

1

Red onion, diced

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Per Serving

Calories

407kcal

Fat

17g

Carbs

37g

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Notes

🔄 Swap the toasted sourdough with quinoa, rice or pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.

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Rebekka K

9 days ago

Super tasty dish! It reminded me of my holidays as a kid😍 just subbed the pine seeds for sunflower and only had dark olives. But this is a new favourite!

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Gigi

7 days ago

That is so wonderful to hear, Rebekka! I’m thrilled that the dish could bring back those happy holiday memories for you. Using sunflower seeds and dark olives sounds like a brilliant, earthy twist on the original – so glad it’s found a spot on your favourites list!

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Sara H

2 months ago

Yum!!!! I added some plant based feta at the end because I didn't have capers and needed something else salty. Worked a treat! Will definitely make this one again

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Gigi

2 months ago

Lovely to hear you liked it, Sara x feta is the perfect salty addition !! Love the picture too xx

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Veronika

3 months ago

another delicious meal!! this time i needed some help from ask gigi because there was only one aubergine left at the store. swapping the other two for zucchini and portobello mushrooms worked wonderfully :))

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Gigi

3 months ago

Love it! Glad AskGigi came to the rescue :)

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Emilia F

3 months ago

Of course another amazing recipe! Seems so simple yet the flavor is so rich and perfectly balanced! As a not the biggest fan of aubergine this is a game changer and a new favorite 🤩

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Gigi

3 months ago

Thank you Emilia! So so glad you liked it! xx

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Hilary Ebden

3 months ago

Made this again in larger quantities as was such a hit and my family want this instead of a takeaway tomorrow evening thanks Gigi

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Gigi

3 months ago

Thanks for sharing! Lovely to hear! xx

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Gabi S

3 months ago

Oh mama!! This is one my favourite recipes so far! The flavours 👌 🤩

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Gigi

3 months ago

So happy you enjoyed! There will be more like that one coming soon so keep your eyes peeled! xx

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Hilary Ebden

4 months ago

Can this be frozen please?

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Gigi

4 months ago

Yep, totally freezer-friendly, it’ll last up to 3 months.

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Hilary Ebden

4 months ago

Easy to make and delicious hot or cold

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Gigi

4 months ago

That looks amazing, Hilary! So happy you liked it :)

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homepage-image

Roasted Aubergine (Eggplant) and Chickpeas Caponata

Smoky, tangy, and bursting with Mediterranean flavour — this Sicilian-style Aubergine & Chickpea Caponata is comfort food at its best. 🍆 Slow-roasted aubergines and peppers mingle with chickpeas, olives, and capers in a rich, sweet-savory tomato sauce finished with pine nuts and basil. Enjoy it warm or cold with crusty sourdough, brown rice, or quinoa for a wholesome, protein-packed meal that gets even better the next day.

Prep

10m

Cook

50m

Total

1h

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 180°C (350°F). Line a tray with parchment paper.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

3

M

I

3

Aubergine

2

Red bell pepper

1

Red onion, diced

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

407kcal

Fat

17g

Carbs

37g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

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Notes

🔄 Swap the toasted sourdough with quinoa, rice or pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.

Your private notes

Only visible to you

Next

Made it?

Comments

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R

Rebekka K

9 days ago

Super tasty dish! It reminded me of my holidays as a kid😍 just subbed the pine seeds for sunflower and only had dark olives. But this is a new favourite!

Like

Reply

Cancel

Gigi

7 days ago

That is so wonderful to hear, Rebekka! I’m thrilled that the dish could bring back those happy holiday memories for you. Using sunflower seeds and dark olives sounds like a brilliant, earthy twist on the original – so glad it’s found a spot on your favourites list!

Like

Reply

Cancel

S

Sara H

2 months ago

Yum!!!! I added some plant based feta at the end because I didn't have capers and needed something else salty. Worked a treat! Will definitely make this one again

Like

Reply

Cancel

Gigi

2 months ago

Lovely to hear you liked it, Sara x feta is the perfect salty addition !! Love the picture too xx

Like

Reply

Cancel

V

Veronika

3 months ago

another delicious meal!! this time i needed some help from ask gigi because there was only one aubergine left at the store. swapping the other two for zucchini and portobello mushrooms worked wonderfully :))

Like

Reply

Cancel

Gigi

3 months ago

Love it! Glad AskGigi came to the rescue :)

Like

Reply

Cancel

Emilia F

3 months ago

Of course another amazing recipe! Seems so simple yet the flavor is so rich and perfectly balanced! As a not the biggest fan of aubergine this is a game changer and a new favorite 🤩

Like

Reply

Cancel

Gigi

3 months ago

Thank you Emilia! So so glad you liked it! xx

Like

Reply

Cancel

Hilary Ebden

3 months ago

Made this again in larger quantities as was such a hit and my family want this instead of a takeaway tomorrow evening thanks Gigi

Like

Reply

Cancel

Gigi

3 months ago

Thanks for sharing! Lovely to hear! xx

Like

Reply

Cancel

Gabi S

3 months ago

Oh mama!! This is one my favourite recipes so far! The flavours 👌 🤩

Like

Reply

Cancel

Gigi

3 months ago

So happy you enjoyed! There will be more like that one coming soon so keep your eyes peeled! xx

Like

Reply

Cancel

Hilary Ebden

4 months ago

Can this be frozen please?

Like

Reply

Cancel

Gigi

4 months ago

Yep, totally freezer-friendly, it’ll last up to 3 months.

Like

Reply

Cancel

Hilary Ebden

4 months ago

Easy to make and delicious hot or cold

Like

Reply

Cancel

Gigi

4 months ago

That looks amazing, Hilary! So happy you liked it :)

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