This incredible caponata recipe is a Sicilian specialty of roasted onions, eggplant, olives, and tomatoes, for the perfect accompaniment to any dish. You will be blown away by the intense flavors in this dish.

I’m Sicilian, so making and eating Italian food in my house is commonplace. If you want to try out some new recipes, you must try my Pomodoro Sauce or Ravioli.

Caponata

Caponata is a classic Sicilian recipe commonly served as a side dish, salad, or relish. It consists of eggplant, onions, tomatoes, olives, capers, vinegar, sugar, and sometimes anchovies, basil, or pine nuts. I prefer to serve it as an appetizer on crostini, but it can be served as an accompaniment to Branzino or Halibut.

My grandma made caponata, except she called gabanadina. She would make it and then can it and serve it later. It is traditionally served at room temperature but can also be served hot or cold. My aunts and uncles still make this Sicilian specialty. This recipe will defer depending on who is making it.

Ingredients and Substitutions

• Eggplant – Use younger, smaller fresh eggplant.
• Tomatoes – I used a combination of canned tomatoes, tomato paste, and cherry tomatoes. You can, however, use all fresh tomatoes. Other sumptuous tomatoes would be canned crushed or fresh Roma tomatoes.
• Celery – Fresh sliced celery adds a lot of flavors to the caponata.
• Onions – You can use a red, white, yellow, or sweet onion. You will also need a few cloves of garlic.
• Olives – Green olives such as Castelvetrano work well. However, any black or green olive will work.
• Capers – These will add some nice brine-like flavors to the recipe.
• Vinegar – White wine vinegar is classically used. You can also use plain distilled vinegar.
• Sugar – Regular granulated sugar helps balance the sour, acidic flavors.
• Oil – You will need a high smoke-point oil like avocado and olive oil.

How to Make Caponata

Add some oil to a large rondeau pan or sauté pan over high heat until it begins to smoke.

Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally, olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.

Remove the eggplant and add olive oil to the pan and turn the heat down to medium heat.

Add in the onions and celery and sauté for 8 to 10 minutes or until lightly caramelized.

Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.

Add in the olives, capers, vinegar, and sugar and stir to combine.

Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.

Place in the tomatoes and tomato paste and cook until the mixture begins to thicken up. You may need to turn the heat from low to medium.

Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.

Serve, can, or place in the refrigerator until you are ready to use it. 

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 day ahead of time. I prefer to serve it on the same day so the eggplant does not break down too much.

How to Store: Cover the caponata and keep it in the refrigerator for 5 days. You can also can the caponata under 10 pounds of pressure for 30 minutes. This will not freeze well.

How to Serve: You can serve it cold, room temperature, or hot. If you want to serve it hot, add the desired amount to a small saucepan and heat over low heat until hot.

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