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Home » Full selection of recipes » How to make the best Sicilian Caponata?

How to make the best Sicilian Caponata?

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Sicilian Caponata

 Sicilian Caponata is a real south Italian classic! Showcasing some of the best local ingredients; aubergines (eggplant), capers and basil.

Like most Italian dishes, there are many different versions depending on the area where is prepared.  Some may include olives, others will add almonds or emit sultana and pine nuts. Obviously, most Italians thinks that their nonna made the best!

I have perfected this Italian Classic, over the years to come out with delicious, easy to make recipe for Sicilian Caponata. Make this super delicious recipe in 30 minutes! 

What is the difference between Ratatouille and Caponata?

Ratatouille is a French dish, made with courgettes, peppers, carrots, onions stewed with tomato sauce, with a delicate flavour.

Whilst, Sicilian Caponata has robust and punchy flavour, showcasing aubergines (eggplant) as main ingredient.

Both of the dishes can be enjoyed as a side dish or appetizer… depending on your preference. 

How long can you keep Sicilian Caponata for?

Caponata can be stored in an airtight container for 5 days in a refrigerator. This is because the acidity of the vinegar and the sugar are prolonging the shelf life.

Check out my article about the Mediterranean Diet which will help you keep a healthy lifestyle for you and the whole family! 

sicilian caponata served on toasted ciabata bread

How do I eat Sicilian Caponata?

Caponata is a very versatile dish, serve it as a side for fish and meats. Perhaps as a starter with a slice of toasted ciabatta, as a bruschetta or crostini. Caponata can be served hot or room temperature.

Personally, I would start with a lovely Sidecar Martini and couple of crostini with Caponata! Followed with creamy mushroom risotto with a lovely bottle of Nebbiolo from Piedmont! Finally to finish a perfect meal, I would have a very light Nutella and Ricotta mousse with a little cup of espresso! I call this perfection, let me know in the comments below your perfect dinner menu! 

Is aubergines (eggplant) a super-food?

Aubergines (eggplant) is low in sodium and calories. Also packed with antioxidants and minerals, great source of potassium, B vitamins and fibre. I am not sure if it makes it a super-food but is pretty good for you!

Lets make Sicilian Caponata!

1. Start by partially pealing the aubergines (eggplant) using a potato peeler. This will speed up the cooking process but retaining the shape and texture. Then cut into cubes of roughly 2 cm.

2. Pour the oil in a frying pan or skillet. Then heat it up and carefully place the cubed aubergines inside. Season slightly with salt and cook steering occasionally for about 10 minutes.

caponata photo collage made out of caponata recipe ingredients, how to peel an aubergine and cooking process

3. By now the aubergines should start to soften and colour, add the chopped onions and cook for a further 5 minutes.

4. Follow up by adding the sliced celery, capers, sultana and pine nuts and cook for a further 5 minutes.

5. Then, add the tomato paste and sugar, steer well.

6. Lastly, pour the vinegar, let it cook for one more minute, before removing from the heat.

7. Finish with the fresh basil leaves, adjust the seasoning and serve. You can also let it cool and store in an airtight container.

Sicilian Caponata

Sicilian Caponata

Caponata alla siciliana is a real south Italian classic! Showcasing some of the best local ingredients, aubergines (eggplant), capers and basil.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian, Mediterranean
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Servings: 4 people
Calories: 200kcal
Author: Daniele Gallo

Equipment

  • Scale
  • Chef Knife
  • Frying Pan
  • silicon spatula
  • Potato peeler

Ingredients

  • 500 g Aubergines eggplant
  • 100 g Celery
  • 50 g Red onion
  • 30 ml Olive oil
  • 25 ml White vinegar
  • 20 g Sultanas
  • 20 g Pine nuts
  • 20 g Tomato paste
  • 10 g Capers
  • 10 g Sugar
  • 5 g Basil leaves
  • Salt and Pepper to taste

Instructions

  • Partially peal the aubergines (eggplant) using a potato peeler, leaving some of the skin on. This will speed up the cooking process but retaining the shape and texture. Then cut into cubes of roughly 2 cm.
  • Pour the oil in a frying pan (skillet), heat it up and carefully place the cubed aubergines inside. Season slightly with salt. Cook steering occasionally for 10 minutes.
  • By now the aubergines should start to soften and colour, add the chopped onions and cook for a further 5 minutes.
  • Add the sliced celery, capers, sultana and pine nuts and cook for a further 5 minutes
  • Add the tomato paste and sugar, steer well, then pour the vinegar, live to cook for one more minute, before removing from the heat.
  • Finish with the fresh basil leaves, adjust the seasoning and serve or let it cool and store in an airtight container.

HINT AND TIPS:

Always opt for smaller aubergines, because they are less spongy and therefore will absorb less oil.
I like to use apple vinegar for this recipe, it seams to work better then wine vinegar.
Allergens:  SULPHITES, NUTS, CELERY suitable for vegetarian and vegan.
Sicilian Caponata is an awesome side dish, so versatile tasty and so simple to make.
It holds a punch of flavour and is robust enough to be served as a vegetable stew with rice, or as a side for roasted chicken lamb and fish.

Nutrition

Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Fiber: 5g

Sicilian Caponata is an awesome dish, so versatile tasty and so simple to make. 

It holds a punch of flavour and is robust enough to be served as a vegetable stew with rice. Serve it as  side dish for lunch along with fritatta or my awesome pasta salad. You must try it with swordfish involtini, another fantastic Sicilian dish! 

Why not serve it as a bruschetta, perhaps making a selection of Caponata and Peperonata crostini?!

Comment in the comments below and let me know how did you get on and if you have any questions. I would be more than happy to help.

Share this fantastic recipe with your friends and family, don’t forget to sign up and never miss another fantastic recipe again! 

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Comments

  1. Marie says

    09/07/2020 at 05:21

    This looks great, looks amazing on a ciabatta too! I will have to try it.

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  2. Claire Simpson-Graves says

    09/07/2020 at 07:15

    I love aubergine, so i’m definitely gong to give this a try. I love easy simple recipes, thanks for sharing!

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  3. Melanie Varey says

    09/07/2020 at 07:19

    I love aubergine so am a big fan of this recipe. I will most definitely be trying this recipe.

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  4. Nina Spencer says

    09/07/2020 at 07:28

    What a delicious sounding meal idea!

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  5. grainne says

    09/07/2020 at 10:38

    This looks delicious. I struggle to find ways to include aubergine in my meals so this is perfect, thank you for sharing

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  6. Sarah L Stockley says

    09/07/2020 at 14:09

    We’re growing basil indoors at the moment and I used aubergine in my cooking a few weeks ago, I made a curry with it. This sounds like a lovely fresh recipe which I would love to try.

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  7. Katie says

    10/07/2020 at 21:02

    This looks so fresh and tasty! I must confess I only very recently tried aubergine for the first time. I don’t know why I hadnt had it before!

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  8. steph says

    13/07/2020 at 18:41

    Oh I’ve not heard of this before but it looks super yummy and one to add to the list to try, thanks

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  9. Emma Kelly says

    13/07/2020 at 22:50

    I am always on the lookout for new and interesting vegan or vegetarian recipes. I love eggplant so I will try this but without the celery. I just can’t do cooked celery :).

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