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Home » Recipes » Starters

Sicilian Eggplant Caponata Recipe

Published: May 1, 2019 · Modified: Jan 28, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
This Sicilian Caponata recipe is a traditional recipe, made with all local produce: peppers, eggplants, nuts and raisins. Sweet and sour, Middle Eastern flavours, Sicilian history into one recipe. Make ahead, the next day it will taste even better. 
This Sicilian Caponata recipe is a traditional recipe, made with all local produce: peppers, eggplants, nuts and raisins. Sweet and sour, Middle Eastern flavours, Sicilian history into one recipe. Make ahead, the next day it will taste even better. 
This Sicilian Caponata recipe is a traditional recipe, made with all local produce: peppers, eggplants, nuts and raisins. Sweet and sour, Middle Eastern flavours, Sicilian history into one recipe. Make ahead, the next day it will taste even better. 
This Sicilian Caponata recipe is a traditional recipe, made with all local produce: peppers, eggplants, nuts and raisins. Sweet and sour, Middle Eastern flavours, Sicilian history into one recipe. Make ahead, the next day it will taste even better.  #yourguardianchef #appetizers #vegetarian #buffet #vegan #italianrecipe #italianfood

Sicilian eggplant Caponata is a traditional sweet and sour recipe, made with all produce grown locally: peppers, eggplants, celery, capers, basil, nuts, and raisins. It is served as an appetizer on bruschetta or as a side dish for grilled meat. It is easy to make and best if made ahead of time. The eggplants absorb all the flavors and the Caponata will taste even better the following days.

Eggplant Caponata on a serving dish and in the background on a bread slices
Jump to:
  • Ingredients
  • Instructions
  • How to serve it
  • Tips
  • Origin of this recipe
  • Recipes with eggplants you might also like
  • 📋Sicilian Eggplant Caponata Recipe

Eggplant Caponata is a traditional recipe from Sicily made with all local Sicilian produce: eggplants, peppers, celery, capers, nuts, raisins, olives, basil, and tomato sauce.

The eggplants and the peppers are fried, then mixed in a sweet and sour sauce (salsa in agrodolce) and all the other ingredients. It is very common in Sicily to have sweet and sour dishes.

Sweet and sour is typical of China but it was introduced in Europe by the Arabs. The Arabs invaded Sicily after the fall of the Roman Empire, introducing nuts, citrus, and sugar cane into the regional cuisine.

You often find raisins in savory Sicilian recipes, which is not as common in other Italian regions.

The name Caponata comes from the name Capone, a delicate fish (similar to mahi-mahi) with very dry meat which was served with a sweet and sour sauce.

Ingredients

Vegetables:

  • eggplants: buy small thin eggplants as the large ones have too many seeds
  • peppers: you can use a mix of red, green, and yellow peppers to create a rainbow color
  • pitted black olives: I use Sicilian black olives, you can also use Greek olives
  • onion: red or regular onion will do
  • A stalk of celery: I use the external stalks to make stock and use the inside ones for this dish
  • Tomato sauce: I either use my homemade tomato sauce or Mutti

Herbs and nuts:

  • raisin: either black or golden
  • pine nuts: best to use regular pine nuts but if you cannot find them you can use cashews.
  • almonds: you can either use peeled whole or shredded almonds
  • capers: if you can find them, buy capers stored under salt and rinse them to use them. I am skeptical about capers stored in olive oil as you never know what quality of olive oil they are using and if they have added vinegar

Seasoning

  • red or white vinegar
  • sugar
  • basil leaves
  • extra virgin olive oil
  • salt and pepper
ingredients for caponata

Instructions

Fry the vegetables

  1. Clean and peel the eggplants and cut them into cubes
  2. Wash the peppers, remove the center and the seeds, and cut the peppers into cubes
  3. Fry the eggplants in a pan with abundant olive oil
  4. Once golden remove and let them dry on a kitchen paper towel so the towel will absorb the oil
  5. In the same oil, fry the peppers
  6. Once cooked remove from the pan and put them aside
Process to fry eggplants and peppers

Adding nuts and spices

  1. In another pan pour 6 tablespoon of olive oil and cook the sliced onion
  2. Add the chopped celery, capers, raisins, pinenuts, almonds, and unpitted olives. Stir fry at medium heat
  3. Once it is all nicely browned, add the tomato sauce and the chopped basil leaves
  4. Season with salt and pepper and let it simmer for a few minutes
  5. Dissolve the sugar into the vinegar and pour over the sauce
  6. Slowly add the eggplants and the peppers
  7. Stir for a few minutes, season, and transfer to a serving dish
Making the caponata step by step
  1. To serve, let it cool down completely. Even better the next day
eggplant caponata on a piece of bread on a wooden board

How to serve it

Caponata is usually served as a starter or as a side dish displayed on a buffet table.

It is very convenient for entertaining as it can (and should ) be made at least 1 day ahead, it keeps for days and it is served at room temperature.

You can serve it with some nice crunchy bread or as a side dish for meat, fish, or even cheese.

Caponata on a serving dish and slices of baguette-1

Tips

  • Make the caponata 1 or 2 days ahead of time, the more time it rests, the more the ingredients amalgamize their flavors
  • Use capers preserved in salt, they have a much better flavor
  • All nuts should be of good quality
  • You can use white or red vinegar, but if you use balsamic do not add the sugar
  • Make sure you absorb the oil from the fried eggplants and peppers otherwise, otherwise, the dish is too oily
  • Buy small and long eggplants making sure they are not full of seeds.
hand holding caponata on a piece of bread

Origin of this recipe

There are different versions of the Sicilian caponata, with some variations depending on the Sicilian city of origin. My twins' cousins Maria and Benedetta Battiata gave me this recipe.

Their father, Zio Mario, was of Sicilian origins. An Agronomist who loved the simplicity of the taste of homegrown and farmer produces. When he talked about food, we just listen. He completely changed my life when he declared: "roasted peppers go well with fresh pecorino cheese".

I have been addicted ever since!

This was his favorite recipe, and as he said: "Make the Caponata ahead of time, each day that passes it gets better". It is very true, the more it rests, the more the ingredients amalgamize their flavors.

Caponata in the pan

Recipes with eggplants you might also like

For more eggplant recipes, check out the category: Vegetables

Also check the recipes below:

  • Grilled zucchini eggplants and peppers
  • Baked Eggplant Pasta Anelletti
  • Aubergine caviar
  • Deep Fried Eggplant Balls
  • Easy Ratatouille Recipe Baked
  • Healthy Eggplant Parmesan
  • Pasta with Swordfish Ragu and Eggplants
  • Vegetarian Rice Timbale with Grilled Eggplants Recipe
  • Pizza with Fresh Vegetables
  • Traditional Pasta Alla Norma with Eggplants

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

If you are making this Sicilian Eggplant Caponata Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

eggplant caponata on a piece of bread on a wooden board

📋Sicilian Eggplant Caponata Recipe

Sicilian eggplant Caponata is a traditional sweet and sour recipe, made with all produce grown locally: peppers, eggplants, celery, capers, basil, nuts, and raisins. It is served as an appetizer on bruschetta or as a side dish for grilled meat. It is easy to make and best if made ahead of time. The eggplants absorb all the flavors and the Caponata will taste even better the following days.
Prep Time 30 minutes
Cook Time 45 minutes
⏲️Total Time 1 hour 15 minutes
Servings: 4 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 3 eggplants
  • 3 red, green and yellow peppers
  • 1 cup pitted black olives
  • 1 onion
  • 1 stalk stalk of celery
  • ⅓ cup raisin
  • ⅓ cup pine nuts
  • ⅓ cup almond
  • 2 tablespoon capers
  • 1 ¾ cup homemade tomato sauce
  • ⅔ cup vinegar
  • 1 tablespoon caster sugar
  • 1 sprig fresh basil leaves
  • 6 tablespoon extra virgin olive oil abundant
  • 2 tablespoon extra virgin olive oil
  • salt & pepper
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Equipment

  • Cutting board set
  • Measuring mugs
  • Mini Measuring Set
  • All-Clad Fry Pan
  • Wooden Turner Set
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Instructions

  • Clean and peel the eggplants and cut them into cubes
    3 eggplants
  • Wash the peppers, remove the centre and the seeds and cut the peppers into cubes 
    3 red, green and yellow peppers
  • Fry the eggplants in a pan with abundant olive oil
    6 tablespoon extra virgin olive oil
  • Once golden remove and let them dry on a kitchen paper towel so the towel will absorb the oil
  • In the same oil, fry the peppers
  • Once cooked remove from the pan and put them aside
  • In another pan pour 6 tablespoon of olive oil and cook the sliced onion
    2 tablespoon extra virgin olive oil, 1 onion
  • Once translucent, add the chopped stalk of celery
    1 stalk stalk of celery
  • Add the capers, raisins, pinenuts, almonds pistaches, and olives. Stir fry at medium heat
    ⅓ cup raisin, ⅓ cup pine nuts, ⅓ cup almond, 2 tablespoon capers, 1 cup pitted black olives
  • Once it is all nicely browned add the tomato sauce and the chopped basil leaves 
    1 ¾ cup homemade tomato sauce, 1 sprig fresh basil leaves
  • Season with salt and pepper and let it simmer for few minutes
    salt & pepper
  • Dissolve the sugar into the vinegar and pour over the sauce
    ⅔ cup vinegar, 1 tablespoon caster sugar
  • Slowly add the eggplants and the peppers
  • Stir for few minutes and transfer on a serving dish
  • To serve, let it cool down completely. Even better the next day

Video

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Notes

  • Make the caponata 1 or 2 days ahead of time, the more time it rests, the more the ingredients amalgamize their flavours 
  • Use capers preserved in salt, they have a much better flavour
  • All nuts should be of good quality
  • You can use white or red vinegar, but if you use balsamic do not add the sugar
  • Make sure you absorb the oil from the fried eggplants and peppers otherwise, otherwise, the dish is too oily
  • Buy small and long eggplants making sure they are not full of seeds.

Nutrition

Calories: 576kcal | Carbohydrates: 51g | Protein: 10g | Fat: 40g | Saturated Fat: 4g | Sodium: 1229mg | Potassium: 1628mg | Fiber: 18g | Sugar: 24g | Vitamin A: 1075IU | Vitamin C: 89.8mg | Calcium: 119mg | Iron: 4mg
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Reader Interactions

Comments

  1. Stephanie

    May 01, 2019 at 8:51 pm

    5 stars
    I've never made caponata but it sounds delicious.; I love all the ingredients in this and been looking for new ways to use eggplant.

    Reply
    • Laura

      May 02, 2019 at 5:30 am

      thanks, I could eat eggplants all day

      Reply
  2. Adriana

    May 01, 2019 at 9:16 pm

    5 stars
    I love eggplants and good caponata. Perfect pairing with a glass of wine too. This is a good recipe to add to summertime gatherings and campfires.

    Reply
    • Laura

      May 02, 2019 at 5:29 am

      thanks, perfect for campfire

      Reply
  3. Vicky Perreault

    May 01, 2019 at 9:56 pm

    5 stars
    Love this authentic Sicilian dish! I think it can be served with bread as you've shown or on it's own as a yummy side dish. Perfect for feeding a crowd.

    Reply
    • Laura

      May 02, 2019 at 5:29 am

      thank you, it is and you can make it days ahead

      Reply
  4. Beth

    May 01, 2019 at 10:08 pm

    5 stars
    Fresh ingredients is always the best way to go! The fact that this dish gets better as a leftover meal makes this a must try for me!

    Reply
    • Laura

      May 02, 2019 at 5:28 am

      yes, gets better every day

      Reply
  5. Amy | The Cook Report

    May 01, 2019 at 11:51 pm

    5 stars
    I love caponata, it's such amazing comfort food!

    Reply
    • Laura

      May 02, 2019 at 5:28 am

      thank you, it is

      Reply

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