Name: Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium eggplants, diced (about 1½ lbs); Salt, for sweating eggplant; ¼ cup olive oil (plus more as needed); 1 small yellow onion, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 (14 oz) can diced tomatoes (or 1½ cups fresh chopped tomatoes); 2 tbsp tomato paste; ¼ cup green or black olives, chopped; 2 tbsp capers, drained; 2–3 tbsp red wine vinegar; 1 tbsp sugar; 2 tbsp golden raisins (optional); Black pepper, to taste; Fresh parsley or basil, for garnish; Optional: toasted pine nuts, for topping

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Caponata is a classic Sicilian dish featuring tender eggplant simmered with tomatoes, olives, capers, and a sweet-and-sour agrodolce sauce. Bursting with rich Mediterranean flavor, this versatile vegetable medley can be served warm, chilled, or at room temperature as a side dish, appetizer, or light vegetarian meal.

Why You’ll Love This Recipe

Caponata is bold, vibrant, and layered with sweet, savory, and tangy notes. It’s naturally vegetarian and gluten-free, and it gets better as it sits, making it ideal for make-ahead meals and gatherings. You can enjoy it on crusty bread, alongside grilled fish or meat, or straight from the spoon. With its silky texture and complex flavor, caponata is a delicious way to celebrate seasonal vegetables with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggplant, diced
Olive oil
Onion, diced
Celery, chopped
Garlic, minced
Crushed or diced tomatoes (canned or fresh)
Green olives, pitted and chopped
Capers, rinsed
Red wine vinegar
Sugar
Salt and pepper
Fresh basil or parsley (optional, for garnish)
Pine nuts or raisins (optional, traditional add-ins)

directions

Sprinkle diced eggplant with salt and let sit for 20–30 minutes to remove excess moisture. Rinse and pat dry.
In a large skillet or saucepan, heat olive oil over medium heat. Sauté eggplant in batches until golden and soft. Remove and set aside.
In the same pan, add more olive oil if needed and cook onion and celery until softened, about 5–6 minutes.
Stir in garlic, and cook for 1 more minute.
Add tomatoes, olives, capers, sugar, and vinegar. Simmer for 10–12 minutes, stirring occasionally.
Return eggplant to the pan and cook everything together for another 10–15 minutes until flavors meld.
Taste and adjust salt, pepper, vinegar, or sugar as needed.
Let cool slightly and garnish with fresh herbs. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 4 to 6 as a side or appetizer.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Add Raisins: A touch of sweetness complements the tangy flavors.
Nutty Twist: Stir in toasted pine nuts just before serving.
Spicy Version: Add a pinch of red pepper flakes for gentle heat.
Zucchini Add-In: Combine with sautéed zucchini for added texture and flavor.
Serve as a Main: Spoon over polenta, pasta, or rice for a vegetarian entrée.

storage/reheating

Store caponata in an airtight container in the refrigerator for up to 5 days. The flavors improve after a day or two. Serve cold or let it come to room temperature—no need to reheat. If desired, gently warm on the stovetop over low heat. This dish is not typically frozen, as the texture of the eggplant may change.

FAQs

What is caponata?

Caponata is a traditional Sicilian eggplant dish made with vegetables, capers, olives, and a sweet-and-sour vinegar-based sauce.

Can I serve caponata warm or cold?

Yes, caponata is delicious served warm, at room temperature, or chilled.

Is caponata a side dish or a main dish?

It’s most often served as a side or appetizer, but it can also be enjoyed as a light vegetarian main.

Can I make caponata ahead of time?

Absolutely—it tastes even better the next day after the flavors have developed.

Is caponata vegan?

Yes, the basic recipe is entirely plant-based.

What can I serve with caponata?

Serve with toasted bread, grilled fish, meats, or as part of an antipasto platter.

Can I use canned tomatoes?

Yes, both crushed or diced canned tomatoes work well in caponata.

Why do I salt the eggplant first?

Salting draws out bitterness and moisture, resulting in better texture and flavor after cooking.

Can I skip the sugar?

The sugar balances the vinegar in the traditional sweet-and-sour flavor profile, but you can reduce or omit it to taste.

What type of olives should I use?

Green olives (like Castelvetrano or Manzanilla) add a briny pop and pair well with the other flavors.

Conclusion

Caponata is a timeless Sicilian classic that brings bold, briny, and slightly sweet flavors to your table in the most satisfying way. Whether served as a side, dip, or main course, this hearty, flavorful dish is a celebration of Mediterranean ingredients and rustic simplicity. Make a big batch—it only gets better with time.

Caponata