Sicilian “caponata”

The Sicilian “caponata” is a very popular dish of Sicilian gastronomy, consists of fried eggplant and then cooked in a tomato sauce with celery, capers, pine nuts, and raisins. It is served flavored with a sweet and sour sauce that is typical of this dish.

recipe given by our chef at .

ricetta immagine


600 g eggplant

40 g garlic (2-3 cloves)

300 g celery

300 ripe tomatoes

200 g green olives (or black)

40 g capers

50 g raisins

100 ml of red wine vinegar

40 g sugar

100 ml extra virgin olive oil

50 g pine nuts



These ingredients are able to feed:  10persons


Wash and peel the eggplant removing the stalks (leaving the peel), cut them into not too small dices and place them in a colander sprinkled with coarse salt under a weight (a bowl full of water is fine) in order to fill out part of water with a bitter taste of eggplant. Keep them in salt for at least two hours. Then rinse them, dry them with a clean cloth and fry in olive oil. Once fried, keep aside the eggplant. Now fry the garlic, the celery cut in little pieces (celery has been blanched in water previously), chopped ripe tomatoes, olives, pitted and cut into four, capers, pine nuts and raisins. Cook over low heat until the celery is became tender, at this point add the fried eggplant kept aside and let cook for another 5-10 minutes on low heat. At this point we proceed with the sweet and sour sauce, pour the vinegar and sugar and stir well and cook it on low heat for a few minutes. Add salt and pepper and let it rest for a few hours before serving.

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