Caponata – A Colourful Classic from Sicily

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Caponata. A burst of Sicilian flavour! This easy caponata recipe with eggplant, olives and tomato is one of my all-time favourites – even better the next day!

Caponata – A Colourful Classic from Sicily

Caponata is one of my absolute favourite dishes from Sicily – a true explosion of flavour that never fails to wake up the taste buds. It’s a traditional vegetable stew where eggplant takes centre stage, supported by a flavourful cast of tomatoes, onions, celery, olives, capers, and vinegar. Simple ingredients that come together beautifully.

What I love most about caponata is the story behind it. It began as humble peasant food – a dish made from whatever was on hand. But over time, it has earned its place as a celebrated part of Sicilian cuisine, served at elegant restaurants and home kitchens across the island.

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Caponata is typically served warm or cold – as a side dish, an appetizer, or as part of a spread of small plates. Personally, I adore it on toasted bread or paired with a nice cheese. It also keeps very well and tastes even better the next day – which is always a bonus.

Caponata – A Colourful Classic from Sicily

Caponata – A Colourful Classic from Sicily

  • 1/2 cup olive oil, or more as needed

  • 1 medium eggplant, cut into 2 cm cubes

  • 3 medium celery stalks, sliced into 1 cm pieces

  • 1 small onion, chopped into 1 cm pieces

  • 1/2 cup green olives, chopped

  • 2 tbsp capers, rinsed and drained

  • 3/4 to 1 cup good-quality tomato sauce

  • 2–3 tbsp red wine vinegar

  • 1/2 tbsp sugar

  • A handful of chopped parsley or basil

Delicious with focaccia or toasted sourdough!

How to make it:

  1. Fry the eggplant in batches until golden. Don’t overcrowd the pan. Transfer to a paper towel to drain.

  2. Sauté the onion and celery in olive oil for 5–7 minutes until soft.

  3. Add the olives, capers, and tomato sauce. Let it simmer gently.

  4. Stir in the vinegar and sugar, then return the eggplant to the pan.

  5. Let everything simmer for another 2 minutes. Taste and adjust with a splash more vinegar if needed. Continue to simmer until the mixture begins to thicken slightly.

  6. Allow to cool to room temperature, then stir in the chopped parsley or basil.

  7. Chill overnight – it only gets better with time!

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