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Caponata
4.9 from 138 votes

Caponata

Caponata is a Sicilian vegetable stew featuring eggplant, onion, celery, and green pepper simmered with tomatoes, olives, capers, vinegar, and brown sugar. The sautéed eggplant is reunited with the tangy, sweet sauce and cooked until it reaches a stew-like consistency with a balance of savory, sweet, and acidic notes. This dish offers a rich and hearty texture with layers of flavor from the olives and capers.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 eggplant cut into large batons, large
  • 1 onion cut into large wedges 1/8ths, medium
  • 1 talk celery
  • 1 green pepper cut into same size as onion
  • 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
  • 1 ¾ floz red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup kalamata olives
  • 2 tablespoons capers
  • olive oil extra virgin
  • sea salt flakes
  • black pepper grinded

Instructions

    Cup of Yum
  1. Brown the eggplant in a deep fryer or well oiled pan & drain well.
  2. Soften onion and celery in some olive oil in a large pot (5-10 mins).
  3. Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
  4. Add vinegar, sugar, capers, olives and tomatoes.
  5. Season & simmer for 10-15 minutes or until almost dry.
  6. Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Notes