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Craving a taste of sunshine on your plate and the aromas of Sicily? Discover traditional caponata, a tender, sweet-and-sour, generous vegetable dish, made just like back home. Simple, friendly, and deeply Mediterranean.
“The caponata simmered gently as the afternoon warmth streamed through the window. The eggplants softened, the aromas mingled… and you knew the meal would be long, joyful, and shared.”
It was the dish placed at the center of the table. Everyone tasted it, commented, went back for seconds. Simple, sincere. Unforgettable.”
— Casa Bandera, from our Famiglia to yours
Sicilian Caponata: the perfect balance of sweetness and character
Picture golden eggplants, tender tomatoes, a hint of acidity, and a perfectly measured touch of sweetness. Sicilian caponata isn’t just a vegetable dish. It’s a balancing act, a signature, an identity.
Served warm or cold, as an appetizer or side, it tells the story of Sicily in every bite. Sun-kissed, contrasting, full of character. A cuisine that doesn’t cut corners.
Origins and tradition of caponata in Sicily
Every Sicilian family has its own version of caponata. Some add capers, others olives. But the spirit is the same: seasonal vegetables, time, and perfectly balanced seasoning.
Originally, caponata was a popular dish. Simple ingredients were transformed into something rich in flavor and character. Eggplants were fried, then slowly combined with tomatoes, vinegar, and sugar. The sweet-and-sour harmony was undeniable.
This slow cooking allows flavors to meld, round out, and deepen. Each bite delivers tender vegetables, a glossy sauce, and a perfect balance between sweetness and tang.
Caponata is Sicily at its truest: warm, generous, and unpretentious. A recipe passed from table to table, generation to generation, which we proudly share at Casa Bandera.
Also read: Nonna’s Traditional Italian Tomato Sauce Recipe
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Information |
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Difficulty 2/5 Cost low Preparation time 30 minutes Cooking time 25 minutes Gluten-free |
Portions 4 Calories 220 kcal Utensils saucepan, skillet, knife, cutting board, slotted spoon Seasons spring, summer |
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Ingredients |
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Eggplants 2 large Onion 1 Celery 2 stalks Peeled tomatoes 400 g Green pitted olives 50 g Capers, rinsed 30 g Pine nuts, a small handful Balsamic vinegar 2/3 tablespoon Extra virgin olive oil Salt & pepper Fresh basil leaves |
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1 Cut the eggplants into large cubes. Lightly salt them and let them sit for 30 minutes to release excess water. Rinse, pat dry. They’re ready to become tender and golden.
2 Fry the eggplants in hot olive oil until golden. Drain on paper towels and set aside. The aroma already smells like Sicily.
3 Cut the celery into pieces. Blanch in boiling salted water for 2–3 minutes. Drain and set aside. It will add crunch and freshness.
4 In a large pot, sauté the chopped onion over low heat in a bit of olive oil. Add the celery and crushed peeled tomatoes. Simmer for 10 minutes. The base is taking shape.
5 Stir in the olives, capers, and pine nuts. Mix gently. Flavors start to blend, balance begins to emerge.
6 Pour in the balsamic vinegar. Stir and cook 1–2 minutes. The classic Sicilian sweet-and-sour flavor develops beautifully.
7 Add the fried eggplants. Gently mix and cook 5 more minutes over low heat. Remove from heat and add fresh basil. Let rest at least 1 hour. Even better the next day.
Recommended Food & Wine Pairing
To accompany Sicilian caponata, a light Nero d’Avola or a Cerasuolo di Vittoria perfectly highlights the sweet-and-sour vegetables and the richness of the eggplants. Also discover our selection of best Italian wines.
Also read: The True Italian Carbonara Recipe
Buon Appetito!
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