Caponata is a rustic Sicilian classic, full of flavour and tradition. Like many recipes passed down through generations, every province and family in Sicily has its own twist—some swap sugar for honey, others add raisins for a touch of sweetness. However, what never changes is the star of the dish: aubergine.
While, it can be prepared all year round It’s a dish that’s perfect in summer, when aubergines are in season.
What’s great about caponata is how versatile it is. Enjoy it warm or cold, as a side, spread it on fresh bread, or even eat it on its own. Made entirely from vegetables, Caponata is perfect for vegans and vegetarians and it tastes even better if prepared ahead of time and let the flavours meld. Fried aubergine, juicy tomatoes, olives, and celery come together in a delicious mix of tangy and sweet, finished with a splash of vinegar and a pinch of sugar.
Why the name Caponata?
The story behind caponata is just as interesting as its flavours with its humble origins. Its name comes from “capone,” which in Sicilian dialect refers to lampuga—a fish once served with sweet-and-sour sauce on the tables of aristocrats. Poor families, unable to afford the capone, replaced it with aubergines. And that’s how Caponata di Melanzane was born.
Simple ingredients, a little history, and bold, balanced flavours—that’s caponata.
Servings: 4
Ingredients:
- 2 medium aubergines/eggplants
- 1 onion
- 3.5 oz (100 g) pitted green olives
- 1 stalk celery
- 10 cherry tomatoes
- 1.5 oz (40 g) pine nuts
- 1 oz (30 g) capers
- 2 tbsp vinegar
- 2 tbsp sugar
- 3–4 fresh basil leaves
- Olive oil for frying
- Salt, to taste
Step-by-Step Instructions:
- Prepare the Aubergines and Vegetables
Dice the 2 aubergines, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels. While the aubergines are resting, chop the onion, celery, and cherry tomatoes. Rinse and drain the capers to remove excess salt or brine. - Fry the Aubergines
Heat enough olive oil in a large non-stick skillet to cover the bottom. Add the aubergines and fry until golden and tender, about 5–7 minutes. Transfer to a plate lined with paper towels to soak up any extra oil. - Cook the Vegetables
In the same skillet, sauté the chopped onion and celery for 5 minutes until softened. Then add the cherry tomatoes and cook for another 3–4 minutes, letting them break down slightly. - Add Olives, Capers, and Pine Nuts
Stir in the green olives, rinsed capers, and pine nuts. Cook for 2 minutes to blend the flavours. - Sweeten and Balance
Sprinkle sugar over the vegetables, then pour in vinegar. Stir and let it cook for 1–2 minutes so all the flavours meld beautifully. - Combine Everything
Return the fried aubergines to the skillet and gently mix with the other ingredients. Cook for another 5 minutes, adjusting salt to taste. Tear basil leaves and sprinkle on top for a fresh finish. - Serve and Enjoy
Caponata can be enjoyed warm or at room temperature. Spread it on fresh bread, serve it as a side, or enjoy it on its own.
Buon appetito!
Nutritional Information (per serving):
Calories: 250 kcal | Protein: 5 g | Carbohydrates: 22 g | Fat: 16 g | Saturated Fat: 2.5g | Fibre: 6 g | Sugar: 12 g | Sodium: 500 mg | Cholesterol: 0 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Caponata di melanzane (eggplants/aubergines caponata)
Ingredients
- 2 medium aubergines/eggplants
- 1 onion
- 3.5 oz (100 g) pitted green olives
- 1 stalk celery
- 10 cherry tomatoes
- 1.5 oz (40 g) pine nuts
- 1 oz (30 g) capers
- 2 tbsp vinegar
- 2 tbsp sugar
- 3–4 fresh basil leaves
- Olive oil for frying
- Salt, to taste
Instructions
- Prepare the Aubergines and VegetablesDice the 2 aubergines, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels. While the aubergines are resting, chop the onion, celery, and cherry tomatoes. Rinse and drain the capers to remove excess salt or brine.
- Fry the AuberginesHeat enough olive oil in a large non-stick skillet to cover the bottom.Add the aubergines and fry until golden and tender, about 5–7 minutes. Transfer to a plate lined with paper towels to soak up any extra oil.
- Cook the VegetablesIn the same skillet, sauté the chopped onion and celery for 5 minutes until softened. Then add the cherry tomatoes and cook for another 3–4 minutes, letting them break down slightly.
- Add Olives, Capers, and Pine NutsStir in the green olives, rinsed capers, and pine nuts. Cook for 2minutes to blend the flavours.
- Sweeten and BalanceSprinkle sugar over the vegetables, then pour in vinegar. Stir and let it cook for 1–2 minutes so all the flavours meld beautifully.
- Combine EverythingReturn the fried aubergines to the skillet and gently mix with the other ingredients. Cook for another 5 minutes, adjusting salt to taste. Tear basil leaves and sprinkle on top for a fresh finish.
- Serve and EnjoyCaponata can be enjoyed warm or at room temperature. Spread it on fresh bread, serve it as a side, or enjoy it on its own.
