Traditional Sicilian Apple Caponata Recipe: A Winter Side Dish from Italy

Apple Caponata is a winter variation of the classic Sicilian dish, swapping summer eggplants for crisp winter apples. This practical adaptation keeps the traditional sweet-sour (agrodolce) taste that makes caponata a staple of Sicilian cooking, while creating a seasonal side dish that works perfectly for cold weather meals.

Course Side Dish

Cuisine Italian

Diet Vegan

Keyword apple caponata, caponata di mele, winter caponata

Prep Time 15

Cook Time 40

Resting time 1

Total Time 1 55

Servings people

Calories 163kcal

Author Laura Tobin

Equipment

Ingredients

4 apples Granny Smith or Fuji
1 onion
2 stalk of celery
1 tablespoon homemade tomato sauce
1 tablespoon capers
10 pitted green olives
1 tablespoon pine nut or shredded almond
1 tablespoon sugar
3 tablespoon extra virgin olive oil
1 tablespoon apple or white vinegar

Instructions

Preparation

Chop all vegetables into similar-sized pieces
Cut apples into 1 in - 20 mm cubes
Have all other ingredients measured and ready

Cooking Steps

Heat olive oil in a large pan over medium heat
Add onion and celery, cook until soft and translucent (about 8-10 minutes)
Add apple cubes, reduce heat to low and cook gently for 30 minutes or until translucent
Add tomato sauce, capers, olives, sugar, and vinegar
Cook until vinegar evaporates and sugar caramelizes (about 5 minutes)
Remove from heat and stir in pine nuts

Resting and Storage

Let cool to room temperature
Transfer to an airtight container
Refrigerate overnight (24 hours for best results)
Serve at room temperature

Video

Notes

Can be stored in the refrigerator for up to 5 days
Bring to room temperature before serving
Stir gently before serving

Nutrition