Sicilian Caponata is a traditional dish that’s all about bold, balanced flavor. It’s made with caramelized eggplant, tomatoes, celery, onions, olives, and capers simmered with a little vinegar and sugar for that signature sweet and tangy taste. Traditionally served at room temperature, it’s a staple in Sicilian kitchens and one of those dishes that goes with just about everything.
What is Caponata di Melanzane?
Sicilian Caponata is a sweet and tangy eggplant condiment made with tomatoes, celery, onions, olives, and capers simmered with vinegar and sugar. It’s a traditional Sicilian relish served as a side or appetizer that highlights the bold, vibrant flavors of Mediterranean cooking. It's great enjoyed by the spoonful, on crusty bread, fish or with eggs for breakfast!
This was inspired by my Rigatoni alla Norma and Pasta c'Anciova and Crispy Fried Eggplant.
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🥘 Ingredients
- Eggplant, Celery, Onion & Garlic
- Canned Plum Tomatoes & Tomato Paste
- Capers & Olives
- Spices & Seasonings
- Red Wine Vinegar
- Fresh Herbs
See recipe card for quantities.
🔪 Instructions
Sauté Vegetables: Cook celery, onion, and garlic until softened and aromatic; set aside.
Brown the Eggplant: Sauté eggplant until golden brown, adding more oil as needed for even cooking.
Combine and Simmer: Mix in tomatoes, olives, capers, tomato paste, and oregano. Simmer until thickened, season to taste, garnish with parsley.
Serve & enjoy!
👩🏼🍳 Chef's Tip
- This dish tastes even better the next day after the flavors meld together!
📖 Substitutions & Variations
- Eggplant Substitution: Use zucchini or yellow squash instead of eggplant for a different twist on this Sicilian dish, maintaining a similar texture.
- Olives Substitution: Replace Kalamata olives with black or green olives.
📋 Recipe
Caponata di Melanzane
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Equipment
- Cutting board
- Chef's Knife
- Colander
- Large skillet
- Slotted spoon
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowl
Ingredients
- 1 eggplant cut into ½-inch cubes
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil divided, plus extra for that final drizzle
- 1 cup finely chopped celery
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1 ½ cups canned plum tomatoes drained and coarsely chopped
- 12 kalamata olives pitted and coarsely chopped
- 1 ½ tablespoons drained capers
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- Ground black pepper to taste
- 2 teaspoons minced fresh parsley or to taste
Instructions
- Toss the eggplant cubes with kosher salt. Place the salted eggplant in a colander set over a bowl. Let it sit for about 30 minutes to draw out excess moisture. Rinse the eggplant well and pat it dry with paper towels.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped celery and cook, stirring often, until softened (about 4 minutes). Add the finely chopped onion and minced garlic; cook and stir until the onion is soft and lightly golden (about 5 minutes). Transfer the mixture to a bowl using a slotted spoon and set aside.
- In the same skillet, heat the remaining 2 tablespoons of extra virgin olive oil. Add the eggplant and cook, stirring constantly, until lightly browned (about 5 to 7 minutes).
- Stir in the cooked celery, onion, and garlic mixture. Add the coarsely chopped tomatoes, kalamata olives, capers, tomato paste, and dried oregano. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered until the caponata is thickened (about 15 minutes).
- Season the caponata with red wine vinegar, white sugar, salt, and ground black pepper. Transfer the caponata to a serving bowl. Garnish with minced fresh parsley. Drizzle a little extra extra virgin olive oil on top before serving if desired.
Notes
- Storage: Transfer any leftover caponata to an airtight container. Store in the refrigerator for up to 5 days.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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