Caponata is a traditional Sicilian dish consisting of cooked vegetables, often including eggplant, tomatoes, and various other ingredients. It's known for its sweet and sour flavors and is usually served as an appetizer or side dish.

Can I make Caponata ahead of time?

Yes, caponata's flavors tend to improve with time. You can make it a day in advance and store it in the refrigerator. Just bring it to room temperature or gently warm it before serving.

Ratatouille vs Caponata

Caponata is a Sicilian dish with eggplant, tomatoes, olives, and capers, known for its sweet and sour taste. From Provence, France, Ratatouille features eggplant, zucchini, and bell peppers, cooked with herbs for a distinct Mediterranean flavor. Both are vegetable dishes with unique ingredients and origins. You can consider caponata a sweet and sour Sicilian version of ratatouille .

What kind of eggplant is best for Caponata?

Smaller varieties of eggplant, such as Italian or Asian eggplants, work well for caponata as they have fewer seeds and a tender skin. However, larger eggplants can also be used; just be sure to remove any excess seeds.

Sicilian Eggplant Caponata Recipe (Easy)

Name: Sicilian Eggplant Caponata Recipe
Prep time: 15 min
Cook time: PT-476527H56M45S
Total time: 45 min
Cuisine: Italian
Ingredients: 2 large eggplants, diced into small cubes; 1 medium onion, finely chopped; 2 garlic cloves, minced; 2-3 celery stalks, finely chopped; 1/2 red bell pepper, stemmed, seeded, and diced; 1/2 cup green olives, pitted and roughly chopped; 1/4 cup capers, rinsed and drained; 1 can (14 oz) diced tomatoes in juice (preferably San Marzano); 1/4 cup red wine vinegar; 2 tablespoons sugar or honey; 3 tablespoons golden raisins; 1/4 cup toasted pine nuts; 3-4 tablespoons olive oil; Salt and pepper to taste; Fresh basil leaves, torn, for garnish

Ingredients

Units Scale

2 large eggplants, diced into small cubes
1 medium onion, finely chopped
2 garlic cloves, minced
2–3 celery stalks, finely chopped
1/2 red bell pepper, stemmed, seeded, and diced
1/2 cup green olives, pitted and roughly chopped
1/4 cup capers, rinsed and drained
1 can (14 oz) diced tomatoes in juice (preferably San Marzano)
1/4 cup red wine vinegar
2 tablespoons sugar or honey
3 tablespoons golden raisins
1/4 cup toasted pine nuts
3–4 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves, torn, for garnish

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Instructions

Prepare the Eggplant: Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This helps to remove excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant thoroughly and pat it dry with paper towels.
Sauté the Eggplant: In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until they are golden brown and tender. This might need to be done in batches to avoid overcrowding the pan. Once cooked, remove the eggplant from the skillet and set it aside.
Prepare the Sauce: In the same skillet, add another tablespoon of olive oil if needed. Add the chopped onion and celery. Sauté until they are softened and slightly translucent. Add the garlic and cook for another minute.
Add Tomatoes and Flavorings: Add the can of diced tomatoes (with their juice) to the skillet. Stir in the green olives, capers, sugar, golden raisins, diced red bell pepper, and red wine vinegar. Allow the mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally.
Combine Eggplant and Sauce: Add the sautéed eggplant to the skillet with the sauce. Gently mix everything together and let it simmer for an additional 25-30 minutes, allowing the flavors to meld. If the mixture seems too dry, you can add a splash of water.
Adjust Seasoning: Taste and season the caponata with salt and pepper according to your preference. Remember that the olives and capers are already salty, so be cautious with the additional salt.
Finish and Garnish: Once the caponata is cooked and the flavors have developed, remove it from the heat. Stir in the toasted pine nuts. Allow the caponata to cool to room temperature.
Serve: Before serving, garnish the caponata with torn fresh basil leaves. Enjoy caponata as a standalone appetizer, a topping for crostini (small crust toasted bread slices), or a side dish with grilled meats or fish.

Storage: Caponata tastes even better when allowed to sit for a few hours or overnight, giving the flavors time to meld. Store any leftovers in an airtight container in the refrigerator.

Author: Elena
Prep Time: 15 min
Cook Time: 30-35 minutes
Category: Savory
Method: Italian
Cuisine: Italian