Recipe: Caponata
To escape the relentless summer heat, Italians improvised by making refreshing, light dishes that don’t require much labor in the kitchen. The Sicilians mastered this practice, in particular with their local dish of caponata. Caponata is a medley of vegetables locally sourced from this region, mixed down in an agrodolce-like sauce. Bringing together sweet and acidic, this refreshing vegetable stew can be found all throughout the island. Certain cities have taken on their own variations of this, such as in Palermo, where seafood like swordfish and octopus are sometimes added in. Every family has their own version of caponata, and every bite tells a story of the island’s history. Sweet raisins recall Arab influences, briny capers and olives nod to the Mediterranean coast, and the eggplant—always the star—soaks up all the rich, tangy flavors of the sauce. Served warm or at room temperature, caponata is less a recipe than a reflection of Sicily itself: complex, bold, and unforgettable. While there is room for variation, one thing is for sure: a high quality olive oil is essential. This is a big hit on our tours, and what makes it so unique is that every restaurant has their own twist on it (and they all insist that theirs is the best!).
Below, we have included two recipes - one for traditional caponata and one for a bell pepper-based caponata. Try them for yourself get a taste of Sicily!
Caponata Sicily’s iconic sweet-and-sour eggplant dish.
Ingredients:
- 2 medium eggplants, cubed
- 1 celery stalk, chopped
- 1 onion, chopped
- 2 tbsp capers
- 10 green olives, pitted and chopped
- 200g canned tomatoes
- 3 tbsp vinegar
- 1 tbsp sugar
- Olive oil, salt
Instructions:
1. Salt eggplant cubes and let them rest for 30 minutes. Rinse and pat dry.
2. Fry eggplant in olive oil until golden. Set aside.
3. In the same pan, sauté onion and celery, then add tomatoes, olives, and capers.
4. Return eggplant to the pan, add sugar and vinegar. Simmer for 10 minutes. Serve room temp.
Peperonata A sweet pepper stew perfect as a contorno or antipasto.
Ingredients:
- 1 garlic clove, minced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, thinly sliced
- 2 ripe tomatoes, peeled and chopped
- 1 tbsp capers, rinsed
- 1–2 tsp caper brine (from the jar)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and sugar to taste
Instructions:
1. In a pan, heat olive oil and gently sauté the garlic until fragrant.
2. Add the onion and cook until soft.
3. Add the bell peppers and cook on medium until tender (15–20 min).
4. Add capers and a spoonful of their brine to the pan for depth and a hint of saltiness.
5. Stir in tomatoes, a pinch of salt, and a bit of sugar to balance acidity.
6. Simmer for another 10–15 minutes. Add vinegar, adjust seasoning, and serve warm or cold.