Sicilian Caponata

a Vegetarian Eggplant Mediterranean salad with tomatoes, capers, onions, and celery

Sicilian Caponata or Caponata Siciliana – a Vegetarian Eggplant Mediterranean salad with tomatoes, capers, onions, and celery.

Sicilian Caponata Preview / Recipes

Transport yourself to the sun-kissed shores of Sicily with our tantalizing Sicilian Caponata recipe. This iconic dish captures the essence of the Mediterranean in each delightful spoonful. Bursting with vibrant colors and robust flavors, this traditional eggplant-based relish is a true embodiment of Sicilian cuisine. The sweet and tangy symphony of caramelized eggplant, succulent tomatoes, briny olives, and aromatic herbs creates a harmony that dances on your palate. Served as a versatile appetizer or a side dish, Sicilian Caponata is a culinary masterpiece that speaks of the island’s rich history and diverse influences. Join us in discovering the secret behind this savory delight, and immerse yourself in the tastes and aromas of Sicily’s culinary heritage.

Sicilian Caponata Recipe:

Ingredients:

  • Eggplants 1.5 kg
  • Tomatoes pilata 1 kg
  • Celery stalks 150 g
  • Onion 60 g
  • Capers 100 g
  • Sugar 20 g
  • Salt a pinch
  • Olives (optional)
  • White wine or vinegar (optional)
  • Parsley small bunch
  • Basil small bunch
  • Olive oil for cooking

Method:

  1. Cut the eggplant in half lengthwise, soak in salted water for 20 minutes, dry with paper towels, lightly brush with olive oil and bake in the oven until golden brown. 
  2. Cut the onion into half rings, and fry in olive oil until golden brown
  3. Cut the celery into thin strips, add to the onion in the pan and fry for a few minutes
  4. Cut the cooled eggplant into strips and add to the pan
  5. Peel the tomatoes and cut them into strips, also add to the pan
  6. Add sugar, salt, olives, capers and simmer until the liquid evaporates. If you prefer you can add lightly smoked salt and black pepper.
  7. At the end, add chopped basil and parsley, turn off the heat and leave to cool under the lid. Can be served both warm and cold
  8. Enjoy!
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