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4rating out of 5

(598 reviews from our customers)

Prep Time

35 min



Caponata is a sweet n' sour aubergine stew originating from Sicily. It’s a bit like ratatouille, but also contains capers and sultanas, typical features of Sicilian cooking. Here we've served it over creamy millet, which is similar to polenta.

Prep Time

35 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g millet
30g sultanas
1 aubergine
1 tomato
1 yellow pepper
2 garlic cloves
basil 3.18
10g fresh basil
tomato paste 3.18
2 tbsp tomato paste †
15g capers
40g cheddar cheese †
1 vegetable stock cube †
2 tbsp red wine vinegar †
You Will Need
Butter, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • millet
  • 1 bag of sultanas (30g)
  • 1 aubergine
  • 1 tomato
  • 1 yellow pepper
  • 1 garlic clove
  • 10g basil
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 1 bag of capers (15g)
  • 40g cheddar cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 434 kJ
103 kcal
1877 kJ
447 kcal
of which saturates
2.7 g
1.4 g
11.9 g
6.2 g
of which sugars
16.4 g
5.3 g
70.9 g
23.1 g
Fibre 2.6 g 11.4 g
Protein 3.9 g 16.9 g
Salt 0.63 g 2.72 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 bag of sultanas (30g)
sultanas, sunflower oil
1 aubergine
1 tomato
1 yellow pepper
yellow pepper
1 garlic clove
10g basil
basil (100%)
2 tbsp tomato paste
tomatoes (sulphites)
1 bag of capers (15g)
Capers, water, vinegar, salt.
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
  • Allergens highlighted by † (sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Caponata

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a full kettle (used in step 4)

Grate the cheese

2 Caponata

Cut the aubergine(s) into large cubes, discarding the stalk(s)

Peel and cut the red onion(s) into quarters, discarding the skin(s)

Cut the yellow pepper(s) into 3cm strips, discarding the pith and seeds

Chop the tomato(es) into small pieces

3 Caponata

Place the aubergine, red onion and pepper on 1 (2) baking tray(s)

Tip: Line the tray(s) with tin foil to avoid mess

Drizzle with olive oil and season with salt and pepper

Put the tray in the oven for 15-20 min, or until the veg is starting to brown

4 Caponata

Meanwhile, dissolve 1/2 (1) stock cube (save the rest for step 5) in 400ml (800ml) boiled water

Add the millet and stock to a pot and bring to a boil on a high heat 

Cover with a lid, reduce the heat to low and cook for 20 min or until the water is absorbed (holes may appear on the surface)

5 Caponata

Peel and grate (or finely chop) the garlic

Heat a wide-based pan with 1 tbsp (2 tbsp) olive oil and add the garlic and tomato, cooking for 2 min on a medium heat 

Add the tomato paste & stir vigorously for 30 sec, then add the remaining stock cube, 300ml (600ml) boiled water, the red wine vinegar, capers, sultanas and 1 tsp (2 tsp) sugar

6 Caponata

Stir the mixture until it comes together as a thin tomato sauce

Once the vegetables are half cooked, remove them from the tray and add them to the pan (including any juices), covering with a lid

Cook for 5-10 min until the vegetables are tender

Season generously with salt and pepper 

7 Caponata

Add the grated cheddar into the millet pot

Add 1 tbsp (2 tbsp) of butter and a large splash of milk (optional), and mash through until the butter and cheese have melted

Season generously with salt and pepper


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Chop the basil roughly, including stalks, and stir half of it through the stew

Serve the stew over the creamed millet, garnishing with the remaining basil


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