Caponata is Sicily on a plate eggplant cooked until tender, then folded into a glossy, sweet-and-sour sauce with tomatoes, capers, and vinegar. It’s bold yet balanced, meant to rest and deepen, and just as good warm as it is at room temperature.
This is Let’s Veg cooking with history and heart.
Sicilian Caponata
Sicilian caponata with eggplant, tomatoes, olives, and capers in a sweet-and-sour sauce. A classic Let’s Veg recipe perfect for sharing.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat 2 tbsp olive oil in a wide pan over medium heat.
- Add eggplant and cook until golden and tender. Remove and set aside.
- Add remaining olive oil to the pan.
- Add onion and celery; cook for 5-6 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, capers, olives, vinegar, sugar, salt, and pepper.
- Simmer for 10-15 minutes, until slightly thickened.
- Fold eggplant back into the sauce and cook for another 5 minutes.
- Taste and adjust sweet–sour balance.
- Let rest before serving. Garnish with herbs if using.
Nutrition
Notes
Best after resting 30 minutes or overnight
Serve with crusty bread, pasta, or as an antipasto
Add raisins or pine nuts for a traditional variation