caponata recipe

 caponata recipe

 Caponata is a traditional Sicilian eggplant dish that perfectly balances sweet, sour, and savory flavors. It’s made by slowly cooking eggplant, tomatoes, onions, celery, olives, and capers in a tangy sweet sauce of vinegar and sugar.

The result is a rich, glossy vegetable stew that captures the essence of Mediterranean cuisine earthy, aromatic, and full of contrast.

Caponata can be served warm or cold, often as an antipasto (starter), a side dish, or a topping for bruschetta or pasta. Over time, the flavors deepen, making it even better the next day.

It’s a vegan, rustic, and deeply flavorful dish that showcases Sicily’s love for fresh produce and bold tastes.

Cook Time50 minutes

Total Time minutes

1 hour 15 minutes

Courseside dish

Servings4

Ingredients

• 2 medium eggplants (about 700–800 g / 1.5–1.7 lb), cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 celery stalks, sliced
• 1 red bell pepper, diced (optional but adds sweetness and color)
• 3 medium ripe tomatoes (or 1 cup canned diced tomatoes)
• 2 tbsp tomato paste
• ½ cup green olives, pitted and chopped
• 2 tbsp capers, rinsed
• 3 tbsp red wine vinegar
• 1½ tbsp sugar (adjust to taste)
• 4–5 tbsp olive oil (plus extra for frying the eggplant)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped  for garnish

Instructions

• Prepare the eggplant:

1. Cut the eggplant into 1-inch cubes.
2. Sprinkle with salt and place in a colander for 30–40 minutes to remove bitterness.
3. Rinse and pat dry with paper towels.

• Fry the eggplant:

1. Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
2. Fry the eggplant cubes in batches until golden brown.
3. Drain on paper towels to remove excess oil.

• Cook the vegetables:

1. In a large pan, heat 3–4 tablespoons of olive oil.
2. Add the chopped onion and sliced celery; sauté until soft, about 8 minutes.
3. Add the diced red bell pepper (if using) and cook for another 5 minutes.

• Add the tomato base:

1. Stir in the tomato paste and chopped tomatoes.
2. Simmer for 10 minutes until slightly thickened.

• Add the flavorings:

1. Stir in chopped olives and rinsed capers.
2. Add sugar and red wine vinegar. Mix well and simmer for 5 minutes.

• Combine with eggplant:

1. Gently fold in the fried eggplant.
2. Simmer on low heat for another 10–15 minutes, allowing flavors to meld.
3. Taste and adjust salt, pepper, sugar, or vinegar as needed.

• Serve

1. Let the caponata cool for at least 30 minute it tastes even better the next day.
2. Garnish with chopped fresh basil or parsley.
3. Serve warm, at room temperature, or chilled.