Savory Sicilian Caponata

Caponata from Sicily is my go-to Mediterranean comfort dish whenever my family gets together. It's full of summer veggies and perfectly balances sweet, tangy, and salty tastes.

This dish became my claim to fame ever since I picked it up in Sicily a decade ago. Now it's what I whip up to wow friends with zero stress.

Tasty Ingredients

• 1kg fresh eggplant: go for glossy, firm ones—they hold up well when cooked
• 200g red onions: these add a sweet note that rounds out everything
• 150g celery stalks: throws in a nice crunch
• 40g tomato paste: pick one with nothing weird added for clean flavor
• 80g green olives: bring the salty kick that ties it all together
• 30g capers: rinse well or they get way too salty
• 20g golden raisins: they give just enough sweetness to cut the acidity
• 20g pine nuts: you get a little crunch and richness
• 30g white wine vinegar: brings the must-have zing
• 30g white sugar: smooths out the tang from the vinegar
• 25g olive oil: use a solid, tasty one to really make it pop
• Salt and fresh black pepper: toss in as much as you like
• Neutral oil for frying: use one that stands up to high heat

Simple Steps

Finishing Touch:

Right before you serve, mix in the fried eggplants and toasted pine nuts so they stay nice and crunchy.

Simmer Time:

Pour in some water, put a lid on, and let it gently cook for about an hour. This way, everything melds together perfectly.

Sweet and Tangy Balance:

Turn up the heat, pour in the sugar and vinegar together, and stir. It gets a little caramelized and the flavors balance out.

Flavor Building:

Add your chopped capers, olives, and raisins in now. Give it all a good stir so the flavors can blend.

Tomato Kick:

Drop in the tomato paste, then cook for a few minutes to get rid of any raw taste and let it develop.

Celery In:

Pop the cooked celery into the pan and mix it in so it picks up that onion flavor.

Start with the Base:

In a pot over medium, cook your onions in olive oil until they're soft and a bit sweet.

Onion Prep:

Chop your red onions super fine so they turn soft and almost melt during cooking.

Cook the Celery:

Cut the celery small and boil just enough so it's still crunchy.

Olives Ready:

Take out the pits, then slice olives thin so you get a bit in every bite.

Eggplant Fry:

In hot oil, fry the eggplant in batches until they’re golden and soft. Don’t crowd the pan—let each piece get some color.

Eggplant Prep:

Cut eggplants lengthwise into thick slices, then into cubes so they cook up evenly.

The heart of this dish is definitely the eggplant. At my favorite farmer's market, they sell these amazing Sicilian purple eggplants—they seriously taste like nothing else. I always remember my grandpa picking out each one with care.

Storage & Tips

Pop your caponata in an airtight container and it'll be good in the fridge for a week. The flavors only get better after one or two days. If you want to keep it longer, freeze it—works for up to three months.

Your Own Twist

Make it yours—throw in fire-roasted red peppers for smokiness. Want richer flavor? Add some chopped anchovies when you cook the onions. Cut down the vinegar a bit or toss in more raisins if you like it less tart.

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Roots & Background

This rustic Sicilian favorite shows just how creative folks can get with humble ingredients. People serve it at room temp for a starter, or use it as a way to keep summer veggies from going bad. Pretty much every Sicilian family has their own take—it's part of what makes the island's food so interesting.

Frequently Asked Questions

→ Can I make caponata ahead of time?

Absolutely! It tastes even better the next day as the flavors settle together. Keep it in the fridge for up to 3 days.

→ What's the best oil for frying eggplants?

Opt for neutral oils like sunflower or peanut oil. They work great for frying eggplants without overwhelming flavors.

→ Can I skip the raisins or use something else?

You can! Swap raisin with dried cranberries or just leave them out if you prefer less sweetness.

→ How can I stop eggplants from soaking too much oil?

Make sure your oil is hot before frying and pat them dry on paper towels after cooking.

→ What’s the best way to serve caponata?

Serve it as a starter on toast, as a side for meat or fish, or even mix it with pasta for a hearty meal.