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Bowl of traditional Sicilian caponata—eggplant, tomatoes, celery, green olives, and capers—in a shallow ceramic dish on a warm terracotta surface.

Traditional Caponata Recipe

Traditional caponata is a sweet-and-sour eggplant dish made with onion, celery, tomatoes, olives, and capers simmered with a splash of vinegar and a little sugar. Salt and brown the eggplant, cook the vegetables, combine, and simmer until glossy. Serve warm or cold as an appetizer, side, or light main—it's even better the next day.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Italian, Sicilian
Calories: 300
Ingredients Method

Ingredients
  

  • 2 medium eggplants 700–800 g, diced 1.5 cm
  • 1 Tbsp kosher salt for draining
  • 6 Tbsp extra-virgin olive oil divided
  • 1 medium onion diced
  • 3 celery stalks diced
  • 2 –3 garlic cloves minced (optional but nice)
  • 1 can diced tomatoes 400 g / 14 oz or 4 ripe tomatoes, chopped
  • 2 Tbsp tomato paste optional, for depth
  • 1/3 cup green olives sliced
  • 2 Tbsp capers rinsed
  • 2 Tbsp balsamic + 1 Tbsp lemon juice
  • 1 –2 tsp sugar to taste
  • 1/4 tsp red pepper flakes optional
  • Salt and black pepper
  • Fresh basil or parsley chopped (for serving)

Method
 

  1. Prep eggplant. Toss the diced eggplant with 1 Tbsp salt. Set in a colander for 30 minutes. Rinse and pat very dry.
  2. Brown eggplant. Heat 4 Tbsp oil in a wide pan over medium-high. Cook eggplant in 2–3 batches until golden and tender, 6–8 minutes total. Transfer to a plate.
  3. Soft-cook veg. Add remaining 2 Tbsp oil to the pan. Sauté onion and celery with a pinch of salt until soft, 5–6 minutes. Stir in garlic for 30 seconds.
  4. Make the sauce. Add tomatoes and tomato paste. Simmer until thick and saucy, 8–10 minutes.
  5. Add the sweet-sour. Stir in olives, capers, vinegar, sugar, and red pepper flakes. Simmer 2 minutes.
  6. Combine. Return eggplant to the pan. Stir gently. Simmer on low until glossy and jammy, 8–10 minutes. Season with salt, pepper, and more vinegar/sugar to balance.
  7. Rest and serve. Let it cool to warm or chill. Top with basil or parsley. Serve with crusty bread, grilled fish/meat, or over pasta/rice.