Sicilian Caponata (Italian Eggplant Stew)
Caponata is a bold, tangy, and slightly sweet Sicilian eggplant stew. perfect with crusty bread and a cold glass of wine. Make a big batch as it lasts for ages and is even better on day two.
Caponata is a deliciously tangy eggplant stew packed with sweet-sour Mediterranean flavour. Best served with crusty bread and a cold drink under the Italian sun, but it’s good anywhere and any time.
Rich with tender eggplant, briny olives, and a vinegar-spiked tomato sauce, this Sicilian classic hits every possible flavour sensation: salty, sweet, savoury, and a little tangy.
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Why You’ll Love This REcipe
Caponata is one of those fab dishes that tastes like it’s been cooked by someone’s nonna at their Italian home, even if you made it yourself in your city flat!
To make Caponata, eggplant is roasted until soft and golden (or fried, if you want it richer), then folded through a slow-simmered sauce of tomatoes, celery, capers, and vinegar.
The result? A wonder dish that is deeply flavoursome, gently sweet, and punchy enough to hold its own next to grilled meat, fish, or just to heap on top of of bread.
Caponata is also perfect for making ahead! Serve it hot, cold, or somewhere in between, it only gets better with time, and the flavours are even more delicious on day two. Ideal for summer lunches, mezze boards, or on-a-fork-straight-from-the-fridge (ok, guilty as charged!).
Ingredients
Caponata is all about strong, sun-drenched Sicilian flavours. To make it you’ll need:
- 2 large eggplants (aubergines): Diced and roasted (or fried) until golden
- 1 red bell pepper: chopped for sweetness and colour
- 1 onion: finely chopped for the base. I prefer to use red onion for both colour and flavour.
- 2 celery stalks: thinly sliced for a little bite and herby flavour.
- 3 garlic cloves: sliced. I find that this is enough garlic for a nice balanced flavour, but if you are a garlic fiend, go right ahead and add more to taste.
- 400g / 1 ½ cups tomato passata: Passata or pureed tomatoes are a staple of the Italian kitchen. Get good quality Italian passata if you can spring for it.
- 2 tbsp capers: If you’re like me and love capers, add more to taste.
- Handful of green olives: pitted and chopped. Sometimes I do a bit of a Mediterranean fusion and use Kalamata olives from Greece – also delish.
- Handful of raisins or sultanas: OK, so these aren’t traditional, but I love them. They compliment the saltiness of the olives perfectly!
- 3 tbsp red wine vinegar: An important factor of caponata is that is is agrodolce or sweet and sour, that’s part of what makes it so moreish.
- 1 tbsp sugar: to balance the vinegar
- Bunch of fresh parsley: I use LOADS of parsley or ‘prezzemolo’ – don’t be stingy.
- 2 tbsp pine nuts: Obviously pine nuts are expensive, but their nutty crunch really makes this dish. Use as may as you can afford.
- Olive oil: for roasting/frying. Roasting uses MUCH less oil, but it you will lose out on some flavour.
Instructions
Caponata is simple to make, and as it can be made in advance, it’s a lovely relaxed meal to serve. I usually roast the eggplant as it uses much less oil, however it is more traditional to fry it.
- ROAST THE EGGPLANT: Preheat the oven to 220°C (425°F). Toss diced eggplant with olive oil, salt, and pepper. Spread on a lined tray and roast for 25–30 minutes until golden and soft, turning once. Or: For a richer flavour, fry in batches in hot olive oil until golden, then drain on kitchen paper.
- SAUTÉ THE VEG: In a large pan, heat olive oil. Fry onion, celery, and red bell pepper until soft. Add garlic and cook for 1 minute.
- SIMMER THE SAUCE: Add passata, vinegar, sugar, capers, olives and raisins. Simmer gently for 10–15 minutes until slightly thickened.
- COMBINE EVERYTHING: Fold in the roasted (or fried) eggplant and cook for another 5 minutes. Season to taste.
- FINISH & SERVE: Top with toasted pine nuts and chopped parsley. Serve warm, cold, or at room temperature with good bread.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
Can I make caponata ahead of time?
Yes, and you should! The flavours deepen overnight, making it even better the next day.
Do I serve it hot or cold?
Either. Sicilians often serve it at room temp, but it’s just as good cold from the fridge or gently warmed through.
What’s the best way to eat Caponata?
It’s up to you! Perhaps with loads of olivey focaccia or other crusty bread. It is also particularly good as a side to grilled fish, roast lamb, or whatever’s on the barbecue.
I LOVE eggplant! If you do too, why not try my recipe for Eggplant Involtini (yum!) Turkish Imam Bayildi (so good!) or Roasted Eggplant with Lentils?
Sicilian Caponata (Italian Eggplant Stew)
Caponata is a bold, tangy, and slightly sweet Sicilian eggplant stew. perfect with crusty bread and a cold glass of wine. Make a big batch as it lasts for ages and is even better on day two.
Ingredients
- 2 large eggplants, or aubergines, diced
- 6 Tbsp olive oil, see notes
- 1 red bell pepper, chopped
- 1 onion, finely chopped
- 2 celery stalks, thinly sliced
- 3 garlic cloves, sliced
- 400 g tomato passata, 1 ½ cups
- 2 tbsp capers, drained
- Handful of green olives, pitted & chopped
- 1 handful raisins or sultanas
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- Handful fresh parsley, chopped
- 2 tbsp pine nuts, toasted
- Salt & black pepper, to taste
Instructions
- ROAST THE EGGPLANT: Heat oven to 220°C (425°F). Toss eggplant with half of the olive oil, salt, and pepper. Roast 25–30 minutes until golden.2 large eggplants, 6 Tbsp olive oil
- OR FRY: For deeper flavour, fry in hot olive oil until golden. Drain well (see notes).
- SAUTÉ THE VEG: Heat remaining oil in a large pan. Sauté onion, celery, and red pepper until soft, around 8 minutes. Add garlic and cook 1 minute.6 Tbsp olive oil, 1 red bell pepper, 1 onion, 2 celery stalks, 3 garlic cloves
- SIMMER THE SAUCE: Add passata, vinegar, sugar, capers, olives and raisins or sultanas. Simmer 10–15 minutes until slightly thickened.400 g tomato passata, 2 tbsp capers, Handful of green olives, 3 tbsp red wine vinegar, 1 tbsp sugar, 1 handful raisins or sultanas
- COMBINE EVERYTHING: Stir in cooked eggplant and simmer 5 minutes more. Season to taste.Salt & black pepper
- FINISH & SERVE. Garnish with toasted pine nuts and parsley. Serve warm, cold, or at room temperature with crusty bread.Handful fresh parsley, 2 tbsp pine nuts
Notes
If you are frying the Eggplant, you’ll need plenty of oil. Eggplant needs to shallow-fry in enough oil to get golden (not stew or steam). It is also VERY oil thirsty, so you’ll need a lot, half a cup or more. Work in batches, don’t crowd the pan, and drain well on kitchen paper. If there is any leftover olive oil, save it and use it for next time you are frying.
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Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 153mg | Potassium: 1179mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1511IU | Vitamin C: 57mg | Calcium: 57mg | Iron: 3mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
