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Ready to eat caponata on a wooden plate with spoon | AnnaMaria's

Classic Sicilian Caponata Recipe

Caponata is a Southern Italian Mediterranean vegetable stew with Italian herbs and spices. Originally from Sicily, it reminds one of French ratatouille, with a flavorful twist. Caponata has more of a sweet and sour flavor, called agrodolce
Course Main Course
Cuisine Italian, Piemontese
Servings 6 servings
Calories 116 kcal


  • Knife
  • Cutting board
  • Large frying pan


  • 1 large sweet onion diced
  • 1 celery heart thinly diced
  • 3 red peppers quartered and diced large
  • 2 large egg plants sliced into 2 cm pieces sliced into 2 cm pieces salted then patted dry and diced
  • 1 cup diced tomatoes
  • 1/3 cup green olives chopped
  • 2 tbs pignolis
  • 1 small bunch basil leaves cut in strips
  • 1 tbs sugar to taste
  • 1⅓ cup Balsamic Vinegar
  • Extra Virgin Olive Oil


  • Cut eggplant in thick rounds and sweat with salt, follow my video.
  • In a large pan saute the first 3 ingredients one after the other separately with a little Olive oil. Drain each from oil and reserve in a dish. Fry the egg plants in olive oil in batches so they have room to brown and reserve on paper towel.
  • Drain all the oil from the pan.
  • Return all the vegetables into the pan (including egg plants) add tomato and simmer for about 5 min.
  • Then add olives pignolis, basil. Simmer for 1 min. Then add sugar and vinegar.
  • Simmer about two min.
  • Let the caponata rest at room temperature for several hours, preferably overnight. Serve at room temperature.
  • You can make extra because the caponata will last in a jar for at least a month in the refrigerator.


  • Make your caponata a day ahead of time. The flavors marry and enhance overnight, making the dish even more delicious. 
  • Short on time? Use this caponata as a quick “sauce” for a rustic pasta dinner. 
  • Plan to make extra! This caponata will last in a jar for at least a month in the refrigerator. Having extra on hand makes for an easy midday snack or simple pasta dinner. 


Calories: 116kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 137mgPotassium: 289mgFiber: 2gSugar: 14gVitamin A: 1947IUVitamin C: 80mgCalcium: 37mgIron: 1mg
Keyword capers, caponata, healthy, nutritious
Tried this recipe?Let us know how it was!