This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Caponata is a Sicilian dish that is not only delicious but quite healthy. There are some variations of it, and just in Sicily, you can find around 35 different ways of preparing it! The main ones are: Palermitana, Trapanese, Agrigentina and Ciancianese. In spite of the several varieties, the main ingredient is always the same: eggplant. This recipe I bring today is a mix of the Palermitana and Trapanese versions.
The Palermitana version includes eggplant, olives, onion, celery, capers, tomato sauce, vinegar, and sugar. The Trapanese version includes dried fruits and almonds. My version does not include celery and includes raisins and instead of sugar, I added honey.
Caponata has a silky texture, and its taste is savory, sweet, and sour, all together – yes, delicious!
There are some versions of how the caponata was created and the roots of its name. One of the versions indicates that the name “caponata” comes from the word “capone”, which is a dialect term for the word “lampuga”.
Lampuga is a fish that used to be found only on the table of rich people and was served with a sweet and sour sauce. The people who were not able to afford this fish replaced it with a cheaper ingredient: eggplants. And that is how a new vegetarian dish affordable to all was created.
I hope you give it a try!
Caponata Recipe Ingredients:
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Eggplant: A Caponata would not be a Caponata without eggplant! I used 1 big eggplant.
Onion and bell pepper: In this recipe, these are the other components of the salad. I used one big yellow onion and 1 big cored red bell pepper. The classic recipe usually uses celery too, so feel free to add it.
Olives and capers: These ingredients will add the extra salty and briny flavor and a bit of tartness. I used black olives.
Raisins and honey: To add a sweet taste to the recipe. I used black raisins.
Tomatoes: I used one can of whole peeled tomatoes and gently crushed them while cooking. It helps with the flavor and texture. You can add 2-3 medium size fresh tomatoes, instead, if you prefer.
Vinegar: This will give the typical sour taste to the dish. You can add more or less than the one in the recipe, according to your preference. I used white wine vinegar.
Bay leaf: This will help with the seasoning of the dish, but it is to be removed once the caponata is ready.
Pepper flakes: To add some spiciness to the dish.
Fresh parsley: For garnishing.
Olive oil: For the cooking and extra to add to the finished dish if you prefer.
How to make Caponata:
This delicious recipe, although simple, requires a bit of time. But the results are totally worth it!
First, cut the eggplants into small pieces, around 1-inch or 2.5cm, salt them, and let them rest for a bit, while you prepare the other ingredients. This helps with removing a bit of the eggplant bitterness.
Then, peel and chop the onion. Chop the bell pepper and remove its seeds. Add them in a frying pan with a drizzle of olive oil and start cooking under medium-low heat. In the meantime, toss the eggplants with olive oil and place them in a baking tray covered with a baking sheet to avoid mess. Place the tray in the middle of the oven and roast the eggplant at 400°F/ 200°C, until they are slightly darker and tender, which can vary from oven to oven, but around 25-30 minutes.
Chop the pitted olives. Once the onions are slightly translucent, add the other ingredients: tomatoes, olives, capers, raisins, honey, pepper flakes, bay leaf, and vinegar. Keep on cooking and stirring throughout the process. If you use canned peeled tomatoes, cut them with the spoon you are using to cook it, and gently crush them. If you choose to use fresh tomatoes, cut them into pieces before adding them to the pan.
When the roasted eggplants are ready add them to the frying pan containing the other ingredients and cook it together until the vinegar evaporates a bit more and until all the ingredients are well blended.
And the caponata is ready!
You can garnish it with some fresh herbs such as parsley, like I did.
Caponata is usually served at room temperature, so wait a bit until it cools down. It tastes even better the next day!
Store it in an airtight container in the fridge for up to 5 days.
You can serve it with toast or crackers as an appetizer or as a side dish, like a salad.
Caponata
This delicious Sicilian dish has a silky texture, and tastes savory, sweet and sour, all together! Perfect to eat as a side dish or appetizer.
- 1 big eggplant
- 1 big red bell pepper
- 1 big yellow onion
- 1 can of whole peeled tomatoes or 2-3 fresh tomatoes
- 2 tbsp capers
- 1/4 cup pitted black olives
- 1/3 cup raisins
- 1 bay leaf
- 2 tsp honey
- 1/3 cup white wine vinegar
- 1-2 tsp pepper flakes
- Preheat the oven to 400°F/ 200°C.
- Cut the eggplants in small pieces, around 1-inch/2.5cm, salt them and let them rest for a bit, while you prepare the other ingredients.
- Peel and chop the onion. Chop the bell pepper and remove its seeds. Add them in a frying pan with a drizzle of olive oil and start cooking under medium-low heat.
Toss the eggplants with olive oil and place them in a baking tray covered with a baking sheet. Place the tray in the middle of the oven and roast the eggplant to 400°F/ 200°C, until they are slightly darker and tender, which can vary from oven to oven, but around 25-30 minutes.
Chop the pitted olives. Once the onions are slightly translucent, add all the other ingredients: tomatoes, olives, capers, raisins, honey, pepper flakes, bay leaf, and vinegar. Keep on cooking and stirring throughout the process. If you use canned peeled tomatoes, cut them with the spoon you are using to cook it, and gently crush them. If you are using fresh tomatoes, cut them in smaller pieces before adding them to the frying pan.
When the roasted eggplants are ready add them to the frying pan containing the other ingredients and cook it together until the vinegar evaporates a bit more and until all the ingredients are well blended. Once it is ready, remove the bay leaf.
You might also like these recipes:
- Slow Cooker Chicken Bean Carrot Stew
- Mixed Beans and Kale in Tomato Garlic Sauce
- Homemade Olive Tapenade
