Sicilian Eggplant Caponata. The name itself conjures images of sun-drenched landscapes and bold Mediterranean flavors. This iconic dish, often described as a sweet and sour eggplant salad, is a cornerstone of Sicilian cuisine, with each city and family boasting its own cherished recipe. The Palermo variation, the heart of this recipe, features the classic combination of tender eggplant, briny green olives, crisp celery, and a rich tomato base.
Sicilian Eggplant Caponata: The Origin
The origins of Caponata are intriguing. The most popular theory links its name to “capone,” a type of fish enjoyed by the wealthy, often served with vegetables in elaborate banquets. When fish was less accessible, the resourceful common folk substituted eggplant, giving birth to the Caponata we know and love today. The first recorded mention of this flavorful dish dates back to 1709, described as “an eggplant salad and various cooked small things”.
This Palermo-style recipe, featuring olives and capers, is a testament to the enduring appeal of this culinary treasure. While preparing authentic Sicilian Caponata at home requires a touch of patience – traditionally, each vegetable is fried separately – the resulting symphony of textures and tastes is well worth the effort.
Watch Sicilian Caponata Video Recipe
How to Make Traditional Sicilian Eggplant Caponata at Home
Like any traditional recipe, Sicilian Caponata comes in many variations. The one I’m sharing today was taught to me by a friend from Palermo — it’s the classic Palermo-style Caponata.
Ingredients
- 2 medium eggplants (about 700g / 1.5 pounds / 6 cups cubed)
- 2 medium onions (about 300g / 10.5 ounces / 2 ½ cups sliced)
- 1 large celery stalk (about 150g / 5.3 ounces / 1 ½ cups chopped)
- 50 grams tomato paste (about 1.8 ounces / ¼ cup)
- 2 tablespoons desalted capers (about 30g / 1 ounce / ¼ cup)
- 1 handful green olives, pitted and halved (about 50g / 1.8 ounces / ½ cup)
- Extra virgin olive oil, as needed for frying and sautéing
- 40 milliliters white wine vinegar (about 2.7 tablespoons)
- 2 tablespoons granulated sugar (about 25g / 0.9 ounces)
- A few fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
Instructions
Fry the Eggplant: Cut the eggplants into ½ to ¾ inch cubes. In a large frying pan or Dutch oven, heat a generous amount of extra virgin olive oil over medium-high heat. Fry the eggplant in batches until golden brown and softened. Remove with a slotted spoon (1) and transfer to a bowl to cool. You may need to add more oil between batches.
Sauté the Onions and Celery: Thinly slice the onions and chop the celery. In another large pan, drizzle some fresh extra virgin olive oil and sauté the sliced onions over medium heat until they become translucent and softened, about 8–10 minutes. Add the chopped celery and 2–3 tablespoons of water. Continue to sauté until the celery is tender-crisp, about 5–7 minutes (2).
Add Capers and Olives: Stir in the desalted capers and the halved green olives into the onion and celery mixture. Cook for another 2–3 minutes, allowing the flavors to meld.
Incorporate Tomato Paste, Vinegar, and Sugar: Add the tomato paste to the pan and stir well, cooking for about 1 minute. Pour in the white wine vinegar and sprinkle in the sugar (3). Stir to combine and let the mixture simmer for a few minutes, allowing the vinegar to slightly reduce. You can add a little water if the sauce becomes too thick.
Combine Eggplant and Season: Gently fold in the fried eggplant cubes into the sauce (4). Cook for another 5–7 minutes, stirring occasionally, so that the eggplant absorbs the flavors. Season with salt and freshly ground black pepper to your preference.
Finish with Basil: Remove the pan from the heat and stir in the torn fresh basil leaves.
Rest Before Serving: Allow the caponata to cool completely before serving. This resting time is crucial for the flavors to fully develop and for the vinegar’s sharpness to mellow.
Enjoy this classic Palermo-style Sicilian Caponata as an appetizer, side dish, or even as a topping for bruschetta. Its vibrant flavors and textures are sure to be a hit!
Variations of Caponata in Different Areas of Sicily
While this recipe focuses on the Palermo style, other Sicilian variations exist. For instance, the Catania version often includes bell peppers, while some coastal versions might incorporate seafood. Feel free to experiment with small additions like toasted almonds or raisins for a slightly different texture and sweetness.
How to Store Sicilian Eggplant Caponata
In the unlikely event of leftovers, Sicilian Caponata can be stored in an airtight container in the refrigerator for up to 2–3 days. The flavors often deepen even further overnight.
Tips for the Best Caponata
- Salting the Eggplant: Some cooks prefer to salt the cubed eggplant before frying. This helps to draw out excess moisture and reduces the amount of oil absorbed during frying. After salting, let it sit for about 30 minutes, then rinse and pat it dry thoroughly before frying.
- Fry Separately: While it requires more time, frying each vegetable separately helps maintain its individual texture and prevents a mushy final product.
- Quality Ingredients: Using good quality extra virgin olive oil and ripe vegetables will significantly enhance the overall flavor of your caponata.
- Balance the Sweet and Sour: Adjust the amount of sugar and vinegar to your liking. The goal is a harmonious balance between the sweet and sour notes.
- Let it Rest: Resist the urge to eat the caponata immediately after cooking. Allowing it to cool and rest for several hours, or even overnight, allows the flavors to meld beautifully.
Sicilian Eggplant Caponata: Palermo-Style Recipe
Ingredients
- 2 medium eggplants
- 2 medium onions
- 1 large celery stalk
- Extra virgin olive oil as needed for frying and sautéing
- 2 tablespoons desalted capers
- 1 handful green olives pitted and halved
- 50 grams tomato paste
- 40 milliliters white wine vinegar
- 2 tablespoons granulated sugar
- A few fresh basil leaves torn
- Salt and freshly ground black pepper to taste
Instructions
- Cut the eggplants into ½ to ¾ inch cubes.
- In a large frying pan or Dutch oven, heat a generous amount of extra virgin olive oil over medium-high heat. Fry the eggplant in batches until golden brown and softened. Remove with a slotted spoon and transfer to a bowl to cool. You may need to add more oil between batches.
- Thinly slice the onions and chop the celery.
- In another large pan, drizzle some fresh extra virgin olive oil and sauté the sliced onions over medium heat until they become translucent and softened, about 8–10 minutes.
- Add the chopped celery and 2–3 tablespoons of water. Continue to sauté until the celery is tender-crisp, about 5–7 minutes.
- Stir in the desalted capers and the halved green olives into the onion and celery mixture. Cook for another 2–3 minutes, allowing the flavors to meld.
- Add the tomato paste to the pan and stir well, cooking for about 1 minute.
- Pour in the white wine vinegar and sprinkle in the sugar. Stir to combine and let the mixture simmer for a few minutes, allowing the vinegar to slightly reduce. You can add a little water if the sauce becomes too thick.
- Gently fold in the fried eggplant cubes into the sauce. Cook for another 5–7 minutes, stirring occasionally, so that the eggplant absorbs the flavors.
- Season with salt and freshly ground black pepper to your preference.
- Remove the pan from the heat and stir in the torn fresh basil leaves.
- Allow the Caponata to cool completely before serving. This resting time is crucial for the flavors to fully develop and for the vinegar’s sharpness to mellow.
