Calamari steak with caponata

Calamari steak with caponata

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  • 4
  • Easy
  • Dairy free Pescatarian
  • 20 minutes


  • 1 chopped onion
  • Olive oil
  • 2 T sugar
  • 1/3 cup vinegar
  • 1 chopped brinjal
  • 2 tomatoes, diced
  • 4 pitted green olives
  • 2 T capers
  • 1 t grated dark chocolate
  • Torn fresh basil
  • Pine nuts, toasted
  • Calamari steaks, sliced
  • For serving
  • Caponata

Cooking Instructions

To make the caponata (Sicician aubergine dish), in a frying pan over a low heat, sauté onion in olive oil until translucent. Mix in sugar, then add  vinegar and cook until syrupy. Set aside.

In the same pan, fry brinjal in a glug of olive oil. When almost cooked, add tomatoes, reduce the heat and cook until softened. Return the onion mixture to the pan and mix well.

Add olives and capers and season to taste. Stir in grated dark chocolate, torn fresh basil and toasted pine nuts.


In a hot pan, sear sliced calamari steaks in olive oil until tender and serve with the caponata.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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