Caponata alla Siciliana

Discover the flavors of Sicily with this authentic Caponata Siciliana recipe. Featuring eggplant, zucchini, olives, and other Mediterranean ingredients, it's easy and bursting with flavour. Try it as a main dish stew, or piled onto crostini as an Italian appetizer.

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-to 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.

We like to serve it piled onto crostini, but also as a stew alongside Italian vegan Stuffed Peppers. Another favorite to serve caponata with is this delicious Italian side dish of Green Beans and Potatoes.

Why You'll Love This Recipe

1. Rich Flavor Profile: The combination of eggplant, zucchini, tomatoes, and olives creates a complex and satisfying flavor profile.
2. Versatility: Caponata Siciliana can be served as an appetizer, a side dish, or even as a topping for bruschetta or crostini.
3. Healthy Ingredients: Packed with vegetables and olive oil, Caponata Siciliana is a nutritious addition to any meal.
4. Cultural Experience: Making authentic Caponata Siciliana allows you to experience the culinary traditions of Sicily firsthand.

Ingredients

• Olive Oil: Adds richness and depth to the dish. Can be substituted with other cooking oils.
• Eggplant (Aubergine): Provides a meaty texture and absorbs the flavors of the sauce beautifully.
• Zucchini (Courgette): Adds a fresh, crisp element to the dish. Can be replaced with yellow squash if desired.
• Celery: Adds a subtle crunch and savory flavor to the Caponata.
• Red Onion: Provides sweetness and depth of flavor to the dish.
• Garlic: Adds aromatic complexity to the sauce.
• Canned Chopped Tomatoes: Provides the base for the sauce. Fresh tomatoes can also be used.
• Capers: Add a tangy, briny flavor to the Caponata.
• Olives: Green or black olives, pitted and quartered, add a salty punch to the dish.
• Red Wine Vinegar: Adds acidity and brightness to the sauce.
• Caster Sugar: Balances the acidity of the tomatoes and vinegar.
• Grated Dark Chocolate (Optional): Adds depth and richness to the sauce, enhancing its complexity.

How To Make Caponata Siciliana

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.

Variations

• Add pine nuts or almonds for added crunch and richness.
• Include raisins or currants for a touch of sweetness.
• Experiment with different herbs such as oregano or thyme for added flavor.
• For a spicy kick, add red pepper flakes or diced chili peppers.

Storage

Caponata Siciliana can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving, or gently reheat it on the stove.

Recipe Tips

• 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.
• Be sure to cut the eggplant and zucchini into uniform chunks for even cooking.
• Don't skip the step of frying the eggplant and zucchini separately. This helps them retain their texture and prevents them from becoming mushy.

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.

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

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.

📖 Recipe

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 11 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

SaveSaved!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes 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.