La Caponata is a classic Sicilian dish of fried eggplant tossed in an agrodolce (sweet-and-sour) sauce with briny olives, capers, celery, onions and tomatoes. Rich and deeply flavored, it works beautifully as an appetizer on crostini or as a bright side for meat or fish.
Quick recipe snapshot
- Traditional Sicilian recipe highlighting summer produce.
- Improves with time—ideal for prepping ahead.
- Adaptable and versatile.
- Full of bold, concentrated flavour.
Eggplant caponata is a cornerstone of Sicilian cucina povera, with many regional variations. This version is inspired by preparations I tasted around Palermo, and it’s easy to adapt so you can make it your own family favourite.
Table of Contents
- Quick recipe snapshot
- Ingredient notes
- Visual walk-through of the recipe
- Recipe tips
- How to serve caponata
- Variations
- More delicious ways to use eggplant
- Full Recipe
Ingredient notes
- Eggplant (aubergine) – choose firm, ripe fruit with minimal bruising. Use two medium-large eggplants or three to four small ones.
- Tomato paste – concentrated paste gives depth; passata or plum tomatoes can be used instead if you prefer a looser sauce.
- White onion – lends a sweet, mild flavour; brown onions work if that’s what you have.
- Olives and capers – capers in brine and green Sicilian olives are traditional, but use your preferred variety.
- Sugar and white wine vinegar – they form the agrodolce balance; regular white sugar is fine.
Visual walk-through of the recipe
Step 1 – Cube the eggplant and place the pieces in a colander. Generously salt and leave for 30 minutes to 1 hour to draw out bitterness. Rinse briefly under cold water and pat dry with a clean towel.
Step 2 – Fry the eggplant in hot oil in batches until lightly golden, then drain on kitchen paper to remove excess oil.
Step 3 – Cut the celery into small pieces (or slices) and blanch in well-salted boiling water for about 7–10 minutes. Remove the celery with a slotted spoon and reserve the cooking liquid.
Step 4 – Sauté the sliced onion in a little olive oil until soft. Add the blanched celery, olives and capers and stir to combine.
Step 5 – Stir in tomato paste with a little reserved celery cooking water to loosen it. Mix sugar and vinegar to make the agrodolce, then add it with the fried eggplant and some fresh basil if you like. Cover and simmer gently so the flavours meld and the sauce thickens.
Recipe tips
Salt the eggplant – salting helps the eggplant fry faster and prevents it from absorbing excess oil.
Blanch the celery – a brief boil softens the celery and tempers its flavor so it doesn’t dominate the dish.
How to serve caponata
Caponata is best served at room temperature as an antipasto on crostini, alongside cured meats and cheeses, or as a vibrant condiment for roasted or grilled meats and fish.
Variations
Pine nuts and raisins – a common Sicilian addition that adds texture and a touch of sweetness; fold them in with the eggplant.
Bell peppers – red peppers fried with the eggplant add colour and sweetness.
Cocoa powder – an unusual local twist near Palermo: a small amount of unsweetened cocoa (1–2 tablespoons) added to the agrodolce for a subtle depth.
Other vegetables – caponata adapts well to seasonal produce—try small cubed potatoes, zucchini or fresh tomatoes.
More delicious ways to use eggplant
Pasta
Pasta Alla Norma (Eggplant Pasta)
Antipasti
Melanzane a Funghetto (Fried Eggplant in Tomato Sauce)
Mains
Eggplant Rollatini with Spinach and Ricotta
Mains
Eggplant Lasagna with Prosciutto and Mozzarella
If you try this eggplant caponata, please leave a rating or comment to share how it turned out. I love hearing how you adapt recipes—feel free to note any changes you make.
Step By Step Photos Above
Most recipes include step-by-step photos and useful tips to help you get great results.
Eggplant Caponata
By Emily
Equipment
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Colander
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Clean kitchen towel
Ingredients
- 2 large eggplants, cut into medium cubes
- 2 celery stalks, washed and chopped
- 1 white onion, thinly sliced
- 2 tablespoons (30g) capers, in brine
- 1 cup (95g) green Sicilian olives
- 3 tablespoons tomato paste
- 2 tablespoons (30ml) white wine vinegar
- 2 tablespoons (30g) white sugar
- fresh basil, (optional)
- Sunflower oil, or other frying oil
- Olive oil
- Salt
Instructions
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Cut the eggplant into medium-sized cubes and place in a colander. Sprinkle generously with salt and leave for 30 minutes to 1 hour; weigh down with a plate if available.
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Meanwhile, wash and chop the celery. Bring a pot of salted water to a boil and blanch the celery for about 10 minutes. Remove with a slotted spoon and reserve the cooking water.
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Rinse the eggplant briefly and pat dry. Heat frying oil in a deep pan and fry the eggplant in batches until lightly golden. Drain on kitchen paper and sprinkle lightly with salt.
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Heat 1–2 tablespoons olive oil in a large pan and sauté the sliced onion for about 5 minutes until softened. Add the celery, olives and capers, then stir in the tomato paste with about 1 cup (250ml) of the reserved celery water.
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Mix the vinegar and sugar until dissolved, then add to the pan along with the fried eggplant and a small handful of fresh basil if using. Cover and simmer gently for 20 minutes.
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Remove the lid, taste and adjust seasoning. Let cool to room temperature; flavours deepen after resting, so it’s best made a day ahead.
Notes
Make ahead for best results: the flavours meld and intensify after a day.
Serve cold or at room temperature.
Serving suggestions: delicious on crostini, as an antipasto, or as a side to roasted or grilled meats and fish.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- When using canned tomatoes, quality brands improve flavour.
- Vegetable sizes are described as medium unless specified.
- All recipes are tested in a fan (convection) oven where applicable.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide.