Caponata is the essence of Sicilian cuisine—an irresistible sweet and sour medley of aubergines, cherry tomatoes, onions, olives, and capers. It’s the kind of recipe that brings comfort without compromising on health, made with simple, seasonal ingredients.
This versatile dish is perfect on its own, as a side, or even tossed with pasta. Roasting the aubergines ensures they stay tender yet flavorful, while the tangy red wine vinegar dressing ties everything together beautifully.
Serve it with fresh, crusty bread to scoop up every last bite. Whether you’re revisiting a childhood classic or discovering it for the first time, this is a dish that never fails to impress.
What is ‘Caponata’?
Caponata is a traditional Sicilian dish, a hearty and vibrant vegetable stew that combines sweet and sour flavours. It’s made primarily with eggplant (aubergine), but also includes celery, onions, tomatoes, capers, and green olives. The dish is finished with a splash of vinegar and a touch of sugar, giving it that distinct sweet-and-sour balance. Caponata can be served on its own, on bruschetta, or as a topping for pasta. It pairs beautifully with grilled meats, fish, or cheese.
Tips
- Slice the auberiges evenly and salt them for about 30 minutes before cooking to remove excess moisture and bitterness.
- The balance of sugar and vinegar is key. Start with a small amount of sugar and vinegar, then adjust to taste as you cook. The sweetness should complement the tanginess from the vinegar, not overpower it.
- Caponata tastes even better the next day! The flavours deepen as it rests. After cooking, allow it to cool and store it in the fridge for at least a few hours before serving.
- Caponata is typically served at room temperature or chilled, as the flavours come through best this way.
Pair With
Caponata is best paired with:
- Crusty bread, try my Easy No Knead Bread
- Grill fish: Crusted Fish
Storage
Caponata stores really well, and the flavours actually improve after a day or two. Here’s how to store it:
Reheat: when you’re ready to serve, you can either reheat it gently on the stove or enjoy it cold. Many people prefer it at room temperature or chilled rather than hot.
Cool before storing: let the Caponata cool completely at room temperature before storing to prevent excess moisture from building up.
Refrigerate: transfer it to an airtight container and store it in the fridge for up to 2-3 days. This allows the flavours to deepen and meld together.
Freeze: you can freeze Caponata if you want to store it for longer. Place it in a freezer-safe container or zip-lock bag for up to 2 months. Just be aware that the texture of the vegetables might change slightly after freezing, but the flavours will still be delicious.
More Aubergine Recipes
- Crispy Aubergine
- Sesame Miso Aubergine
- Roasted Aubergine, Pepper & Grains Salad
- Mediterranean Tuna Linguine
Caponata
Ingredients
- 2 aubergines
- 1 onion chopped
- 300 g cherry tomatoes sliced on half
- 3 celery sticks sliced
- handful olives I used Kalamata olives and green olives
- 2 tbsp capers
Dressing
- 2 tbsp red wine vinager
- 1/2 tsp salt
- basil
Instructions
- The the aubergine onto cubes. Add to a bowl with a tsp of salt.
- After sprinkling salt on the aubergine slices, let them sit for about 30 minutes. You’ll notice they start to release liquid, or ‘sweat’. This helps to remove any bitterness and reduces the moisture content, making them less likely to absorb oil when cooked.
- Bake them for 20-22 mins at 180C in air fryer (you can use the oven too)
- In a pan cook the onion, add tomato sauce and let it reduce down. When it’s almost ready add celery, cherry tomatoes, vinegar, salt and sugar.
- Finally add the roasted aubergines, olives, capers, toasted pinenuts and basil.