Follow these steps for perfect results
eggplant
cubed
salt
to taste
pepper
to taste
oil
for frying
onions
chopped
garlic
chopped
celery stalks
chopped
plum tomatoes
canned
green olives
pitted and quartered
pine nuts
capers
wine vinegar
sugar
thyme or oregano
Wash the eggplant, but do not peel it.
Cut the eggplant into 1/2-inch cubes.
Season the eggplant cubes with salt and pepper.
Heat oil in a large skillet or pot.
Fry the eggplant in the heated oil until tender. Ensure it's cooked through but not mushy.
Remove the fried eggplant from the skillet and set aside.
In the same skillet, sauté the chopped onions until they become tender and translucent.
Add the chopped garlic, celery, tomatoes, and olives to the skillet.
Cook the mixture slowly for about 10 minutes, allowing the flavors to meld together.
Add the fried eggplant, pine nuts, and capers to the vegetable mixture.
In a separate small saucepan, heat the wine vinegar.
Stir in the sugar into the heated vinegar until it dissolves completely.
Pour the vinegar-sugar mixture into the vegetable mixture in the skillet.
Season the entire mixture with salt and pepper to taste.
Cook for an additional 5 minutes, allowing all the flavors to combine.
Remove from heat and let cool.
Serve the caponata chilled. It is best served after it has had time to sit and let the flavors develop.
Enjoy!
Expert advice for the best results
For a richer flavor, use high-quality olive oil.
Adjust the amount of sugar and vinegar to taste.
Caponata tastes best when made a day ahead and refrigerated.
Everything you need to know before you start
15 minutes
Yes, flavors improve with time.
Serve in a rustic bowl, drizzled with olive oil and garnished with fresh basil.
Serve as an appetizer with crusty bread.
Serve as a side dish with grilled fish or chicken.
A crisp, dry white wine will complement the sweet and sour flavors.
Discover the story behind this recipe
A traditional dish often served during summer festivals.
Discover more delicious Sicilian Appetizer recipes to expand your culinary repertoire
A Sicilian eggplant relish, perfect as an appetizer or side dish. Serve chilled with bread.
A traditional Sicilian caponata featuring eggplant, tomatoes, celery, olives, and a sweet and sour sauce, topped with wood-roasted lobster and prawns.
A classic Sicilian eggplant relish, Capunatina is a flavorful and versatile dish perfect as a side, appetizer, or topping. Featuring eggplant, tomatoes, olives, capers, and a sweet and sour sauce, it's a taste of Sicily in every bite.
A Sicilian sweet and sour aubergine (eggplant) and olive salad, Capunatina, is a flavorful and versatile dish perfect as an appetizer or side.
A Sicilian bruschetta featuring Ammogghiu sauce, perfect as an appetizer or light meal.
A Sicilian method for preparing snails, featuring garlic, olive oil, and lemon juice.
A classic Sicilian eggplant appetizer, caponata is a flavorful and versatile dish perfect for serving cold or at room temperature.
A classic Sicilian dish featuring sweet and sour eggplant, tomatoes, celery, olives, capers, and a medley of other flavors. Serve at room temperature for a delightful appetizer or side dish.