Caponata has lightly fried eggplant with red bell peppers, onions, celery, raisins, and tomatoes all cooked in a wonderful sweet and sour dressing.
What is Caponata?
Caponata is a traditional Sicilian dish made from fried eggplant, red bell pepper, onions, celery, and raisins – and more modern-day recipes (like ours) also include diced tomatoes as a key ingredient. A Caponata is flavored in a sweet and sour dressing made from extra virgin olive oil, red wine vinegar, and touch of sugar.
Although the vegetables are cooked – Caponata is most often served chilled or at room temperature as a side to fish or meat. It’s also very delicious spread on toasted bread as we did here. We sometimes stir our leftover Caponata (when we have it) into pasta or rice. It’s also great as a topping on a fresh mixed greens salad.
Every Sicilian family has their own version of Caponata. Some include carrots, capers, or olives which all help to enhance the sweet and/or salty flavors in this dish.
Key Ingredients & Substitutions
- Eggplant – 1 medium/large eggplant plus salt to draw out any bitterness before cooking.
- Extra Virgin Olive Oil
- Celery
- Yellow Onion
- Red Bell Pepper
- Fresh Tomatoes
- Golden Raisins
- Dressing Ingredients – Dry oregano, red wine vinegar, granulated sugar, kosher salt, freshly ground black pepper
- Vegetable Oil – Used to fry the eggplant.
- Fresh Basil – For garnish.
- Baguette – Sliced and toasted for serving.
Cooking Tips & Tricks
For best results and flavor, follow these helpful tips:
- Cook/fry the eggplant separate from the rest of the ingredients. This allows the eggplant pieces to caramelize and get tender without getting too mushy. Then add the eggplant to the rest of the ingredients where it will soak up so much delicious flavor.
- Allow some time before serving your Caponata to give all of the flavors a chance to meld.
Caponata
Caponata has lightly fried eggplant with red bell peppers, onions, celery, raisins, and tomatoes all cooked in a wonderful sweet and sour dressing.
- Prep Time: 45 min
- Cook Time: 45 min
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: simmer
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium to large eggplant
- Kosher salt, to sprinkle on the eggplant
- 1 1/2 pounds fresh garden tomatoes
- 1/4 cup good quality extra virgin olive oil
- 1/2 cup celery slices
- 1 cup yellow onion, diced
- 1 whole red bell pepper, cut into one-inch pieces
- 1/4 cup golden raisins
- 1 teaspoon dry oregano
- 1/4 cup red wine vinegar
- 4 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, to fry the eggplant
- Fresh basil, for garnish
- Baguette, sliced and toasted for serving
Instructions
- Cut the ends from the eggplant then cut into four thick slices from top to bottom. On the two outside slices, make a thin cut with a knife or peeler to remove a strip of the skin. Lay the slices out and sprinkle generously on one side with kosher salt. Set aside.
- To prepare the tomatoes, remove the cores then cut each tomato in half horizontally. Hold the cut halves over a strainer and bowl, and with your thumbs or fingers, push the seeds and juice out into the strainer. Discard the seeds and liquid. Cut the cleaned tomato halves into half-inch pieces and set aside.
- In a large skillet or sauté pan, heat the olive oil over medium high heat. Once hot, add the celery and cook for two minutes until the pieces are crisp.
- Add the onions and cook for three more minutes.
- Add red bell pepper pieces and cook for three minutes.
- Add the prepared tomatoes, lower heat to a simmer and cook for about ten minutes, or until the tomatoes break down and the liquid starts to thicken a bit.
- Remove from heat and add the raisins, oregano, vinegar, sugar, salt and pepper. Set aside.
- In a wok or heavy pan, add a few inches of vegetable oil and heat to 350 degrees F.
- While the oil heats, wipe all the salt from the eggplant, then cut into one-inch pieces.
- Once the oil is hot, fry the eggplant pieces in four batches for about three minutes each. Use a spider and move to paper towels to drain then add to the pan with the rest of the ingredients. Let the fried eggplant soak up liquid as you cook each batch.
- You can serve at room temperature or chilled. Spoon over toasted baguette slices as a crostini, as we show in the photos, or simply serve as a side dish with the toasted bread on the side. Garnish the portions with torn fresh basil.
Find it online: https://www.afamilyfeast.com/caponata/
Frequently Asked Questions
- Can I make Caponata ahead of time? As mentioned above, this dish is typically served chilled or at room temperature so you do want to plan for some cooling time after preparing this recipe. Additionally, the flavors of this dish do improve and meld together as it sits for a bit. Having said that, Caponata is best served within a day of preparation.
- How do I store leftovers? Store covered and refrigerated for up to three days.
- Can I freeze leftover Caponata? No, we don’t recommend doing so. The vegetables will be mushy once thawed.
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I have never made a caponata before! Thanks for sharing the delicious recipe.. looks totally packed full of yummy flavours. Pinned!
Thanks Thalia!
What a beautiful version of this classic Sicilian recipe!
Thanks Lana!
Gorgeous photos! This looks and sounds amazing!
Thank you!
Wow it’s so colorful! The raisins must give it a very unique flavor!
Thanks Val – Yes – the raisins add a nice sweet contrast among the other savory flavors!
As usual, your pictures are drool worthy. Maybe it’s because I’m Italian, but this recipe screams for a bottle of wine and putting the kids to bed early!
Thanks Melanie! This is perfect with a bottle of wine…
This is right up my alley! I can’t wait to make this!
Thanks Lauren!
this looks amazing
Thank you!
Gorgeous photos of such a delicious looking dish!!
Thanks Ashley!
I LOVE this! I come from an Italian family and this dish is truly one I must try! Pinning this to make very soon!
Thanks Amanda – I think you’ll love this recipe!
This looks so yummy! I’ve never had caponata before but it’s time to change that!
Hope you enjoy it Kim!