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Sicilian Caponata Recipe
5 from 36 votes

Sicilian Caponata Recipe

Sicilian Caponata is a rich vegetable medley centered on sautéed eggplant, combined with celery, onions, olives, and capers in a sweet-tart sauce of white wine vinegar, sugar, tomatoes, and fresh basil. The eggplant is browned quickly in avocado oil to maintain firmness, while the vegetables caramelize to add depth. This versatile dish can be served warm, cold, or room temperature and highlights balanced textures and tangy, savory flavors.

Prep Time
10 mins
Cook Time
25 mins
Servings: 8
Calories: 169 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 3 tablespoons avocado oil
  • 1 eggplant cut into 1” pieces, medium size, skin-on
  • 3 tablespoons olive oil
  • 1 onion white, peeled, julienne cut
  • 2 celery thinly sliced ribs
  • 3 garlic thinly sliced, cloves
  • 1 cup green olives sliced
  • 2 tablespoons capers
  • 2/3 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 cup crushed tomatoes
  • 2 tomato paste heaping tablespoons
  • 1 cup cherry tomato sliced in half
  • 2 tablespoons basil chopped, fresh
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
  2. Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.
  3. Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.
  4. Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.
  5. Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
  6. Add in the olives, capers, vinegar, and sugar and stir to combine.
  7. Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
  8. Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.
  9. Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.
  10. Serve, can, or place in the refrigerator until you are ready to use it.

Notes

  • Make the caponata up to 1 day ahead; the flavor improves but serve the same day to keep eggplant firm.
  • Store covered in the refrigerator for up to 5 days; this dish freezes poorly due to eggplant texture.
  • Serve cold, at room temperature, or warmed gently over low heat to preserve flavors and texture.
  • Choose smaller eggplants to avoid tough skin; peel if using larger ones.
  • You may add roughly chopped anchovies or pine nuts to customize the recipe.
  • Use high smoke-point oils like avocado, vegetable, canola, or grapeseed oil for searing eggplant to prevent overcooking.
  • Canning can be done under 10 pounds of pressure for 30 minutes to preserve the caponata.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Sodium 374mg (16%) Potassium 331mg (7%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 314IU (6%) Vitamin C 10mg (11%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Sodium 374mg 16%
Potassium 331mg 7%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 314IU 6%
Vitamin C 10mg 11%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.