About this dish
A sweet-and-sour Sicilian eggplant dish cooked with celery, olives, capers, and tomatoes.
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Ingredients
🍆2 large eggplants, cubed
🥬2 celery stalks, chopped
🍅400g canned tomatoes
🫒1/2 cup green olives, pitted
🧂2 tbsp capers
🍶3 tbsp red wine vinegar
🍬1 tbsp sugar
Method
Serves 41
Salt the eggplant cubes and let drain for 30 minutes, then pat dry.2
Fry the eggplant in olive oil until golden, then set aside.3
In the same pan, sauté celery until softened, then add tomatoes, olives, and capers.4
Simmer for 10 minutes, then stir in vinegar and sugar and cook another 5 minutes.5
Return the eggplant to the pan and combine well.6
Cool to room temperature before serving, as caponata is traditionally served warm or at room temperature rather than hot.✓ What Makes it Authentic
Caponata is a classic Sicilian antipasto, valued for its distinctive agrodolce (sweet-and-sour) flavor balance achieved with vinegar and sugar. Recipes vary by family and region.
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