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    Home » Recipes » Vegan Dinners

    Caponata alla Siciliana

    Published: Oct 18, 2019 · Modified: Sep 3, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for eggplant caponata
    pinnable image for caponata siciliana
    pinnable image for eggplant caponata siciliana

    Caponata alla Siciliana is a traditional vegan Italian eggplant stew from Sicily. It's easy, versatile and great as a side dish, main or as an appetizer on crostini.
    A wooden tray with Caponata alla Siciliana on rounds of toast served as an appetizer.

    Caponata Siciliana

    They say that every Sicilian has their own caponata recipe. Like most traditional recipes, it evolves over time and between families.

    Generally, it's made of eggplant (aubergine), tomatoes, capers and olives. Many also add celery, zucchini and a little dark chocolate to lift the flavors.

    Some people add raisins, other pine nuts. There are myriad variations, but this is my tried and tested go-t0 caponata recipe.

    It's an easy stew that makes the most of late summer vegetables, but is now popular year round.

    Caponata alla Siciliana a delicious dinner, side dish or appetizer. Plus, you can make it ahead of time and it's freezer-friendly.

    Try it as a stew alongside Italian vegan Stuffed Peppers

    What ingredients do I need for Eggplant Caponata?

    olive oil
    celery
    onion
    garlic
    eggplant (aubergine)
    zucchini (courgette)
    canned tomatoes
    capers
    olives
    red wine vinegar
    sugar (optional)
    dark chocolate (optional)

    A table with a wooden tray of caponata crostini, a bowl of caponata Siciliana, breadsticks and olives.

    Tips and Tricks for Caponata Siciliana

    • Try it with a small handful of raisins and a few tablespoons of pine nuts added. 
    • Traditionally, people would salt the sliced eggplant to draw out any bitterness. That's not usually necessary anymore since eggplant and aubergine are less bitter varieties these days.
    • For an even quicker caponata, you can use eggplant (aubergine) and zucchini (courgettes) from the deli or a jar, which are usually chargrilled and packed in oil.
    • Eggplants are very absorbent, so if you want a lighter dish, roast cubes of them instead of frying.

    Is caponata served hot or cold?

    Caponata is delicious warm or at room temperature. I usually serve it warm as a stew for dinner, but when I serve it as an appetizer I usually serve it at room temperature. It's even tasty cold as a salad. 

    Can I freeze eggplant caponata?

    Caponata is freezer-friendly. I usually make a double batch, then let it cool then store it in an airtight container in the freezer. It's good in the freezer up to three months.

    Let it thaw in the fridge, then warm up in a pan. To thaw it faster, use a microwave or heat it from frozen in a pan, taking care that it doesn't scorch in the pan.

    Special diets

    This caponata recipe is naturally vegan, vegetarian and gluten-free with no adaptations.

    cIf serving it as an appetizer, don't use bread for gluten free. Instead, try it on small gluten free rice cakes or gf crackers.

    Can I make caponata in advance?

    Yes! In fact, I prefer Caponata Siciliana the next day. The flavors really get a chance to merge together and shine. You can make it up to two days in advance and store it in the fridge.

    Side view of eggplant caponata siciliana recipe on slices of baguette, served as an appetizer.

    Looking for more vegan main dishes?

    Try these tasty vegan dinners!

    Lentil Tomato Stew
    Spanish Beans
    Vegan Shepherds Pie
    Vegan Peanut Stew

    More eggplant recipes

    Eggplant meatballs (vegan)
    Roasted Vegetable Sandwich
    Aubergine (eggplant) Mujadara

    A bowl of Caponata Siciliana recipe - with a vintage serving spoon

    How to serve caponata

    I love how versatile Caponata alla Siciliana is! Try it these ways:

    Warm as a stew for a main meal. Try it alone, or with rice, pasta or bread.
    As an appetizer with small spoonfuls served on thin slices of toasted bread.
    As a side dish.
    Enjoy it warm or cold.
    As a warm salad.
    As a caponata dip, with veggies and breadsticks.
    Use it as a condiment.

    We love it as a dinner vegan stew with rice or quinoa. It's rich, flavorful and full of tasty vegetables.

    Caponata also makes a fantastic appetizer. I love that you can make it a day or two ahead, and then you just need to toast the bread, rub it with a clove of garlic, spoon on the eggplant caponata and serve! It's a great make-ahead appetizer or starter.

    I also serve Caponata alla Siciliana as a side dish. I warm it up, then serve it alongside gnocchi (try my amaaazing quick fried gnocchi), pasta with peas or with my mushroom steaks for a delicious all-veg meal.

     

    A wooden tray with eggplant caponata siciliana recipe, served on toast as a vegan appetizer

    Get the Caponata Siciliana Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    A wooden tray with Caponata alla Siciliana on rounds of toast served as an appetizer. With a bowl of the Italian eggplant stew in the background.

    Caponata alla Siciliana

    Kate Hackworthy | Veggie Desserts
    Caponata Siciliana is a flavourful vegan Italian aubergine stew with olives and tomatoes. It's delicious for dinner, an appetizer as a Caponata Crostini, a warm salad or a dip.
    5 from 10 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer, Dinner, Dips and Spreads, Salad
    Cuisine Italian
    Servings 6
    Calories 72 kcal

    Equipment

    • Lidded sauté pan

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 eggplant aubergine
    • 1 zucchini courgette
    • 2 celery sticks diced
    • 1 red onion diced
    • 2 garlic cloves minced
    • 14 oz 400g can chopped tomatoes
    • 1 tablespoon capers drained
    • 10 green or black olives stoned and quartered
    • 1 tablespoon red wine vinegar
    • 1 teaspoon caster sugar
    • 1 tablespoon grated dark chocolate optional

    To serve:

    • 1 baguette
    • 1 clove garlic halved
    • Fresh basil small sprigs or chopped
    • Extra virgin olive oil

    Instructions
     

    • Cut the eggplant and zucchini into chunks (no need to peel).
    • Heat the oil in a large pan, then add the eggplant and zucchini and fry for 5 minutes or until soft. You may need to cook them in batches if your pan isn't large enough. Remove the eggplant and zucchini and set aside.
    • Add the celery, onion and garlic to the pan (don't clean it out first) and cook for a few minutes until soft but not browned.
    • Add the tomatoes, capers, olives, vinegar, sugar and chocolate. Season with pepper (there is already salt from the capers and olives) and bring to the boil, then reduce the heat and stir in the cooked eggplant and zucchini. Cover the pan with a lid ad cook for 15 minutes, stirring occasionally.
    • To serve as an appetizer, cut the baguette into ¼ inch thick slices and toast each side, then rub each one with the cut clove of garlic. Pile each slice with a tablespoon of the caponata (warm or cold) and top with a sprig of basil and a drizzle of oil. Don’t add the caponata until just before serving.

    Notes

    If making bruschetta/crostini don’t add the caponata to the toast until just before serving.

    Nutrition

    Calories: 72kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 148mgPotassium: 446mgFiber: 4gSugar: 7gVitamin A: 220IUVitamin C: 16mgCalcium: 44mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Izzy

      April 24, 2021 at 3:01 pm

      5 stars
      Made this last night and it was absolutely delicious - stirred it through rigatoni

      Reply
    2. Erica

      September 04, 2020 at 2:58 pm

      5 stars
      These photos are beautiful! This sounds perfect for a a lovely Fall appetizer.

      Reply
    3. Beth Sachs

      September 04, 2020 at 2:40 pm

      5 stars
      A deliciously comforting recipe. We enjoyed this with rice for a tasty midweek meal.

      Reply
    4. Helen of Fuss Free Flavours

      September 04, 2020 at 1:25 pm

      5 stars
      Delicious flavours and lots of goodness, this is such a good recipe. Perfect for having on crostini, which makes such a good lunch meal. I have found eggplants really good now, and certainly no need to prepping with salt.

      Reply
    5. Christian Guzman

      September 04, 2020 at 12:58 pm

      5 stars
      What great timing! I received an eggplant in my weekly produce box and immediately looked for a recipe for it. This turned out great. Such a wonderful hearty dish and a refreshing change from beef.

      Reply
    6. Dannii

      September 04, 2020 at 10:29 am

      5 stars
      Aubergine isn't my favourite, so I am always looking for new ways to enjoy it and this looks amazing.

      Reply
    7. Jennifer

      October 20, 2019 at 6:48 pm

      5 stars
      This was delicious! Thanks for the recipe!

      Reply
    8. Katie

      October 18, 2019 at 5:03 pm

      5 stars
      The Italian flavors in this are like nothing else. Hadn't made this before but definitely will again!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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