Authentic Sicilian Caponata Recipe
I am not a purist. Never have been and never will be. If you meet a Sicilian, they will tell you the best recipe for caponata is the way they do it, and they’re right! There are a lot of variations for this recipe. Some recipes have carrots, some have almonds…but I will say, (in my defense) I did learn this dish from a chef in Sicily, so there you have it.
Caponata is a famous Sicilian eggplant dish that has a beautiful agrodolce (sweet and sour) profile. The vinegar and honey (or sugar) work together for the perfect balance. The history of the dish seems to go back until at least 15th Century and has influences from Ancient Rome, Spain and Arab areas.
The ingredients in caponata and bright, briny, fresh, sour and sweet. Some say in ancient times, it was served with a fresh fish or vegetarian as an antipasto or primi course. The texture of the eggplant is hardy and filling without being heavy. It is the perfect dish for a hot Sicilian day or wherever you live.
Use what you have on hand and have fun with this recipe. It is delicious and as long as you use fresh quality ingredients, you can’t go wrong!
Ingredients
- 1 large or 2 small eggplant cut into 1-inch cubes and roasted
- Olive Oil
- 1 yellow onion chopped
- 1 red bell pepper
- 2 celery stalks chopped
- Salt & pepper
- 1 can crushed tomatoes
- 2 tbsp capers
- ¼ cup pitted green olives roughly chopped
- ¼ cup raisins
- ¼ toasted pinenuts
- 2 teaspoons honey
- 1/4 cup red wine vinegar
- ¼ cup dry white wine
- 2 tbsp chopped fresh herbs basil, thyme, mint whatever you have..
Instructions
- Cube and salt your eggplant and let it sweat in a colander for about 30 minutes.
- Heat your oven to 400 F
- Pat eggplant dry, drizzle with olive oil and roast for about 30 mins
- Meanwhile add the onion, pepper and celery to a pan and sauté with olive oil (7 mins)
- Add tomatoes, capers, pinenuts, honey, vinegar and wine. Stir and let simmer (about 10 mins)
- Add roasted eggplant and any herbs. Stir until combined.
- Remove from heat and let cool.
- Let flavors blend until at least room temp or refrig overnight.
- Serve at room temperature with bread or even better with crostini
Notes
Enjoy!
If you're planning a trip to Sicily, don't skip a cooking class. It's one of the best ways to experience the island, meet local people and come home with more than just photos. We still make this caponata years later, and every bite takes us back to Taormina.
Looking for more Sicily inspiration? Check out our Sicily Travel Guide and listen to our Sicily episode of The GetAwayZ Podcast.
Shop Our Caponata Must Haves
You don't need any specialty equipment to make great caponata, but a few quality kitchen tools make prep easier. These are the pieces we reach for every time we make this Sicilian favorite.
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