This Caponata Siciliana is a traditional Italian sweet-and-sour eggplant dish that captures the heart of Sicilian cooking. Tender fried eggplant is combined with tomatoes, olives, capers, and a delicate balance of vinegar and sugar, creating a rich, layered flavor that tastes even better after resting.
Why You’ll Love This Recipe
This recipe delivers bold Mediterranean flavors using simple, wholesome ingredients. It is naturally plant-based, versatile, and perfect for make-ahead meals. The sweet-and-sour balance makes it unique, while the soft texture and aromatic sauce make it satisfying as a main or side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggplants, cut into 1-inch cubes
1/3 cup extra virgin olive oil, divided
1 medium onion, finely chopped
2 celery stalks, thinly sliced
2 cups ripe tomatoes, finely chopped (or canned crushed tomatoes)
1/3 cup green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
3 tablespoons white wine vinegar
2 tablespoons granulated sugar
1/4 cup fresh basil leaves, torn
1 teaspoon salt, or to taste
Directions
Heat 1/4 cup of the olive oil in a wide pan over medium heat. Fry the eggplant cubes in batches until golden on all sides. Transfer to a plate lined with paper towels and set aside.
In the same pan, add the remaining olive oil. Sauté the onion and celery until soft and translucent, about 5 minutes.
Add the tomatoes, olives, and capers. Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the vinegar and sugar, mixing well to create a balanced sweet-and-sour sauce.
Gently fold the fried eggplant into the pan. Simmer for 5 minutes so the flavors combine without breaking down the eggplant.
Remove from heat and stir in the fresh basil. Allow the caponata to cool before serving.
Add toasted pine nuts for extra texture and richness.
Include raisins for a more pronounced sweet contrast.
Use cherry tomatoes for a fresher, slightly sweeter flavor.
Add a pinch of chili flakes for gentle heat.
Storage/Reheating
Store caponata in an airtight container in the refrigerator for up to 5 days. It is best enjoyed at room temperature or slightly chilled. Reheat gently on the stovetop over low heat if desired, adding a small splash of water or olive oil if needed.
FAQs
What is caponata traditionally served with?
It is often served as a side dish, appetizer with bread, or alongside grilled vegetables or fish.
Can I make caponata ahead of time?
Yes, caponata tastes better after resting for several hours or overnight.
Is caponata served hot or cold?
It is traditionally served at room temperature or slightly chilled.
Can I bake the eggplant instead of frying?
Yes, baking reduces oil usage, though frying gives a more traditional texture and flavor.
What type of vinegar works best?
White wine vinegar is classic, but apple cider vinegar can also be used.
Can I freeze caponata?
Freezing is not recommended, as the texture of the eggplant may become mushy.
Is this dish suitable for a plant-based diet?
Yes, it is entirely plant-based.
How do I prevent eggplant from absorbing too much oil?
Fry over medium-high heat and avoid overcrowding the pan.
Can I reduce the sugar?
Yes, adjust the sugar to taste depending on how sweet your tomatoes are.
How long does caponata last in the fridge?
It keeps well for up to 5 days when properly stored.
Conclusion
Caponata Siciliana is a timeless dish that showcases the beauty of simple ingredients transformed through careful cooking. With its rich flavors and versatility, it is a recipe you’ll return to again and again, whether for casual meals or special gatherings.
Caponata Siciliana is a traditional sweet-and-sour eggplant dish from Sicily, featuring fried eggplant, tomatoes, olives, capers, and a balanced vinegar-sugar sauce. It’s rich, flavorful, and plant-based.
