Caponata is incredibly flavorful, versatile, and perfect for make-ahead meals. It’s naturally vegan and gluten-free, loaded with healthy vegetables, and gets better as it sits—making it a great dish to prepare in advance. The mix of textures and the signature sweet-sour agrodolce flavor profile make this dish stand out at any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggplant
Onion
Celery
Tomatoes (fresh or canned)
Green olives
Capers
Red wine vinegar
Sugar
Olive oil
Salt and pepper
Fresh basil (optional, for garnish)
Directions
Dice the eggplant and salt it to draw out moisture. Let sit for 30 minutes, then rinse and pat dry.
Heat olive oil in a large pan and sauté the eggplant until browned and tender. Remove and set aside.
In the same pan, sauté chopped onions and celery until soft.
Add chopped tomatoes, olives, capers, and the cooked eggplant back to the pan.
Stir in vinegar and sugar to create the classic sweet and sour flavor.
Simmer the mixture for 15–20 minutes, stirring occasionally, until thick and flavorful.
Season with salt and pepper to taste.
Serve warm, at room temperature, or chilled. Garnish with fresh basil if desired.
Servings and timing
This recipe serves 4 to 6. Prep time: 15 minutes (plus 30 minutes for salting eggplant) Cook time: 30 minutes Total time: 1 hour 15 minutes
Variations
Add Pine Nuts or Raisins: For a traditional twist, add toasted pine nuts or golden raisins.
Use Roasted Peppers: Roasted red peppers add color and a smoky note.
Spicy Kick: Add red pepper flakes or a chopped chili for heat.
Zucchini Caponata: Replace or mix eggplant with zucchini for a different texture.
Serve on Toast: Spoon over crusty bread or bruschetta for a delicious appetizer.
Storage/Reheating
Caponata stores beautifully. Keep it in an airtight container in the refrigerator for up to 5 days. The flavors improve over time, making it great for meal prep. To reheat, warm gently on the stovetop or in the microwave. You can also enjoy it cold or at room temperature. Freezing is not recommended as it may alter the texture of the vegetables.
FAQs
What is caponata made of?
Caponata is primarily made of eggplant, tomatoes, onions, celery, capers, olives, vinegar, and sugar.
Is caponata served hot or cold?
It can be served warm, at room temperature, or chilled. Many prefer it cold as the flavors deepen with time.
Is caponata vegan?
Yes, traditional caponata is naturally vegan.
What’s the difference between ratatouille and caponata?
Ratatouille is French and typically stewed without vinegar or sugar, while caponata has a sweet and sour agrodolce flavor from vinegar and sugar.
Can I make caponata in advance?
Yes, it’s an ideal make-ahead dish. The flavor improves after a day in the fridge.
What type of eggplant should I use?
Globe or Italian eggplants are best, but you can use any variety as long as it’s fresh and firm.
Can I freeze caponata?
Freezing is not recommended, as it can affect the texture of the vegetables.
What can I serve with caponata?
It pairs well with grilled meats, seafood, pasta, or served on crusty bread as an appetizer.
Can I skip the sugar or vinegar?
Sugar and vinegar are essential for the traditional sweet-sour flavor, but you can adjust the amounts to your taste.
How long does caponata last in the fridge?
Properly stored, it lasts up to 5 days and tastes even better after sitting.
Conclusion
Caponata is a vibrant, flavor-packed dish that embodies the heart of Sicilian cooking. With its combination of tender vegetables and sweet-sour notes, it’s both comforting and exciting. Whether you serve it as a side, starter, or main, caponata is a dish that brings warmth and depth to any meal. Try it once, and it might just become a staple in your kitchen.
Caponata is a classic Sicilian eggplant dish simmered with tomatoes, onions, celery, olives, capers, vinegar, and sugar for a sweet and tangy flavor. This Mediterranean vegetable stew can be served warm, cold, or at room temperature as a side, appetizer, or light main course.
Ingredients
1 large eggplant, diced
2 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
2 cups chopped tomatoes (fresh or canned)
1/2 cup green olives, sliced
2 tbsp capers, rinsed
3 tbsp red wine vinegar
1 tbsp sugar
Salt and black pepper, to taste
Fresh basil, for garnish (optional)
Instructions
Place diced eggplant in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Heat 1 tbsp olive oil in a large pan over medium heat. Sauté eggplant until browned and tender. Remove and set aside.
In the same pan, add remaining olive oil. Sauté onions and celery until softened, about 5–7 minutes.
Add tomatoes, olives, capers, and the cooked eggplant to the pan. Stir to combine.
Add vinegar and sugar, stirring well to create the agrodolce (sweet and sour) flavor.
Simmer uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
Season with salt and pepper to taste. Let cool slightly.
Serve warm, at room temperature, or chilled. Garnish with fresh basil if desired.
Notes
Add toasted pine nuts or golden raisins for extra texture and sweetness.Use roasted red peppers for added depth of flavor.Replace some of the eggplant with zucchini for variation.Spoon over toasted bread or crostini for a tasty appetizer.Great make-ahead dish—the flavor improves with time.
