Caponata
Make homemade caponata! This delicious recipe uses roasted (not fried) eggplant. Serve this classic Sicilian dish as an appetizer or side.
Updated by Kathryne Taylor on August 29, 2024
159Comments
Jump to recipe
Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it irresistibly tangy and sweet. If you generally enjoy these bold flavors, you’re going to love caponata.
Since international travel is largely off the table, I’ve been traveling vicariously through my food. This caponata is the perfect example. I’ve yet to make my way to Sicily to sample authentic caponata, but learning to make this dish has deepened my desire to explore the island. Mark my words, I’ll get there someday.
Caponata recipes vary from region to region and household to household. This recipe is where I landed. I took some cooking cues from my ratatouille recipe, which also features roasted eggplant stirred into a simmering tomato sauce. Caponata’s flavors are even deeper and more complex largely due to the intense agrodolce factor, or the interplay between sweet (honey and raisins) and sour (vinegar and capers).
I can’t claim this recipe is entirely authentic, but I hope it offers you a little taste of Sicily.
How to Serve Caponata
Caponata is a fun and versatile dish whether you serve it as an appetizer, a side dish or a light meal. Traditionally, caponata was served alongside fish or meat dishes. Caponata offers bold, lively flavors that will complement grilled entrées and late summer feasts, and it packs well for picnics.
Caponata is a great make-ahead dish. To give the flavors time to mingle, let it chill in the fridge for a couple of hours or ideally, a full day. I prefer my caponata warmed or at room temperature, but some enjoy it cold. I believe caponata would freeze well for later if you’d like to preserve a taste of late summer. Bottom line—do as you please!
Watch How to Make Caponata
Wondering what to eat with caponata? Here are some suggestions:
- Crostini offers the perfect base for caponata since it’s crisp and sturdy (pita chips or crackers would work in a pinch)
- Cheese plates
- Olives or Torn Olives with Almonds, Celery & Parmesan
- Raw tomato and herb-based salads, like Caprese Salad, Easy Tomato Salad, Panzanella or even Fattoush
- Moving further from convention, caponata goes well with improvised meals of pasta, eggs or sandwiches
Some Brief Caponata History
For context, Sicily is the largest island in the Mediterranean Sea, located just south of Italy. Over many centuries, Sicily was invaded by the Phoenicians, Greeks, Romans, Arabs, Normans (French) and Spaniards. Each culture left a mark on Sicilian cuisine.
In my research, I’ve learned that caponata is as diverse as the history of Sicily. Caponata inherited eggplant and its sweet and sour (agrodolce) flavor from the Arabs, olives from the Greeks, and tomatoes from Italy (or are they from Spanish aristocrats?). The recipe seems to have drawn inspiration from vegetable dishes of Spain (pisto manchego) and France (ratatouille) as well. Even the roots of the name caponata are highly debated.
Recommended Reading on Caponata & Sicilian Cuisine
- A History of the Sicilian Caponata by Clifford A. Wright
- Eating the Arab Roots of Sicilian Cuisine by Adam Leith Gollner
- Eggplant Caponata: History of a Traditional Dish by Brunella Farina
- Caponata, a mosaic of foods from Sicily by Bill St. John
- The Medieval Beginnings of Sicilian Cuisine by Clifford A. Wright
How to Make Caponata
You’ll find the full recipe below, but here’s the gist:
- Roast the eggplant. Traditionally, caponata is made with fried eggplant. Since eggplant soaks up oil like a sponge, I’ve significantly lightened up this dish by roasting the eggplant in a few tablespoons of oil instead. Roasted eggplant is golden, caramelized and beautifully suited for caponata. No need to salt the eggplant beforehand.
- Prepare and cook the onion, celery and bell pepper. Since the eggplant requires about 30 minutes in the oven, we’ll have time to chop these vegetables and get them going.
- Add garlic, followed by crushed tomatoes. We’ll sauté the garlic just long enough to enhance its flavor before pouring in the tomatoes.
- Then add olives, raisins, vinegar, capers, honey, red pepper flakes and bay leaf. This is a lot to add at once—you can combine all of these in a bowl in advance to streamline this step.
- Stir in the roasted eggplant, followed by a handful of fresh herbs. Almost done! Now you can tweak the flavors to make your caponata taste just right. If you have the time, let the caponata chill in the fridge for several hours, or overnight, before serving. I love it freshly made, too, though.
More Eggplant Recipes to Enjoy
- Baba Ganoush
- Eggplant Parmesan
- Mediterranean Quinoa Salad with Roasted Summer Vegetables
- Ratatouille
- Roasted Eggplant & Tomato Orzo Pasta
As always, please let me know how you like your caponata in the comments! I love hearing from you.
Caponata
Learn how to make homemade caponata with this recipe! This boldly flavored Sicilian appetizer or side dish is perfect for late summer meals. Recipe yields about 6 side servings.
Ingredients
- 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes
- ½ teaspoon fine salt, divided, to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, thinly sliced
- Freshly ground black pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 can (14 ounces) crushed fire-roasted tomatoes
- ¼ cup pitted green olives (ideally Castelvetrano), roughly chopped
- ¼ cup raisins, red or golden
- 3 tablespoons red wine vinegar or white wine vinegar, to taste
- 2 tablespoons capers, drained
- 1 tablespoon honey or sugar, to taste
- ¼ teaspoon red pepper flakes, to taste
- 1 bay leaf
- ¼ cup chopped fresh mint, flat-leaf parsley and/or basil
- Homemade Crostini, optional, for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.
- Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with 3 tablespoons olive oil, and promptly toss to coat (some of the eggplant pieces will be more saturated with oil than the others, and that’s ok). Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.
- In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper and celery. Season with the remaining ¼ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often.
- Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
- Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes. Stir in most of the fresh herbs, reserving a small handful for garnish. Remove the pot from the heat.
- Adjust to taste to find your desired balance of tangy-sweet-spicy-salty. Add more vinegar (by the tablespoon), honey (by the teaspoon), red pepper flakes (I like at least ¼ teaspoon more, but I like spice), and/or salt (for more overall flavor). Transfer it to a serving bowl and top with the remaining herbs.
- For best flavor, allow the caponata to rest at room temperature for an hour, or longer in the refrigerator. Serve warm or at room temperature (some even enjoy it chilled), with crostini if desired. Caponata will keep for about 5 days, covered, in the fridge. I suspect it would freeze well for several months, too.
Notes
Change it up: Aside from the eggplant and tomatoes, the vegetables here are flexible—you could add an extra bell pepper or omit the bell pepper entirely. You could add some carrot or zucchini or yellow squash. If you don’t like raisins, leave them out. Not all caponata recipes call for them, anyway. You might enjoy pine nuts sprinkled on top, which is another regional variation.
Make it vegan: Substitute sugar for the honey.
Make it gluten free: This dish is gluten free, as long as you serve it with gluten-free accompaniments.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Oh Kate, I made this for the first time today and it is absolutely OMG delicious! I love ratatouille, but this is a step up in terms of a big flavor hit. I will serve it at a party tomorrow, along with other finger foods, so it will have time to marinate in the fridge overnight. Can’t wait to see how good it is tomorrow! My house is filled with incredible odors tonight, and I am going to have to discipline myself sternly to keep from eating it up right now! I am typically not a fan of raisins, but am convinced they should never be left out of this dish. They add incredibly to the complex mix of flavors that hit the tongue. Now I wish I had doubled the recipe, because I have no doubt this one is going to be gone in a flash. Thank you for such a great recipe.
Wonderful to hear, Phyllis!
Delicious. So hearty yet so fresh tasting.
Thank you, Paulette! I’m happy you enjoyed it.
Omg, this is delicious! I can’t stop eating it with a spoon. Thank you for the recipe. I’ve made it before but much prefer roasting the eggplant to frying it.
I have found in the past that Eggplant dishes do NOT freeze well. It gets too watery when defrosted. The roasting might change that, however.
Great recipe, insightful hints, and tips. Both preparing, and enjoying, a delight!
I’m happy you loved it, Jeffery!
Sensational! Thank you. FWIW, I gave the eggplant another 10 min. in the oven.
Followed it expect I did the whole recipe on the stove. Excellent!
I’m glad you loved it, Marilyn! I appreciate your review.
Great recipe! I used maple syrup
Instead of honey (my honey is always crystallized when I go to use it!). I also use Trader Joe’s canned fire roasted tomatoes — great! Makes a large batch and since we are empty nesters, there’s a lot left over. Does it freeze well? Am reluctant to freeze it!
Hi! I haven’t tried freezing it so I can’t say for sure. I’m glad you loved it, though!
I made this last night as an appetizer for friends. Served with your crostini recipe. DELISH!! Everyone devoured it and asked for the recipe. (And I even forgot to add the herbs and the extra pepper flakes.) Thank you!
It was as rich and flavorful as you said it would be. Our guests enjoyed it on small pieces of crusty bread and I have plenty leftover for another side dish or appetizer. I followed your recipe exactly. Would recommend :-)
I’m so glad you loved it, Debbie! I appreciate your review and recommendation.
This is my new favorite eggplant dish, thanks for the recipe! Just a suggestion, salt the diced eggplant and let it sit in a strainer for at least 45 minutes prior to roasting. This lets the eggplant weep out some of its moisture and bitterness. It also allows the olive oil to coat the diced eggplant more evenly and less moisture allows for a deeper caramelization in the oven.
Wonderful to hear, Janie! Thank you for your review.
Never had or made caponata, but eggplants from the garden needed to be used and a quick search landed me here. Wonderful recipe! I love the different flavors and healthy ingredients – I didn’t have raisins, so I threw in a handful of grapes instead and let them cook down. So yummy -this will definitely be a staple for us. Thanks for sharing!
Wonderful to hear, Judy!
Wonderful delicious recipe!
Used lots of eggplants from my garden and adjusted all the remaining ingredients to taste. Wondering if anyone has had good results from freezing-
Thank you for sharing, Sandy!
This recipe was simple to follow and absolutely amazing. It was pretty easy overall. The flavors are balanced in harmony and even my super picky husband enjoyed this, was a hit at my party. I actually really loved eating this cold on crostini. C+K your recopies are always amazing, you must put a lot of work into perfecting them!
This a really good recipe, love it. I roast the aubergines in the air fryer which makes it quicker and easier. Its a koeper cos its so good. Thanks for sharing
I’ve been making caponata weekly for a year and have just been roughly throwing it together, no measuring etc. Have found it not being quite right recently so googled a recipe to follow. Thanks for sharing this one – the caponata was the best I’ve made and roasting the eggplant made it so much lighter! I doubled the olives for my household (we love them) but otherwise followed to a T. Couldn’t recommend this more.
I’m glad this one is one you will recommend, Tom!
My husband and I absolutely loved how flavourful this recipe is. I have been making your recipes for a long time now but never commented on how good they are. (I make your crispy baked tofu at least once a week because it’s so versatile. ) This dish was excellent on toasted sour dough bread!
That’s great to hear, Sharon! I appreciate your review.
This was the best caponata i have EVER made or tasted. Used chopped parsley at the end. Doubled the garlic and red paper flakes since we love spicy food.
Loved the idea to grill
The eggplant.
When I was a kid my mom used to buy me small can the size of tomato paste can as a treat for me. This brings back good memories.
I just made this recipe for the first time. My husband and I give it five stars. It’s delicious!
Great to hear, Anne!
Such an amazing recipe! I felt like in nice and sunny summer day while eating this. As always adjusted some things by my liking and left out the vinegar, but taste still was great! Thank you for recipe, I alredy wrote it down in my recipe notbook!
You’re welcome, Angese! I appreciate your review.
Can this be served on Pita chips or Salted crackers Instead of bread?
Sure! Let me know what you think.
This is my go-to recipe when I am hosting dinner parties. It is such a hit. I substitute the raisins for cranberries and don’t always include the capers and it is still great!
I’m glad it’s a hit for you, Shanna! I appreciate your review.
Wow this is so good. I’ve just made it for lunch. It will definitely be a regular
Great to hear, Bails! I appreciate your review.
I’ve made it twice now. I used Kalamata olives along with the capers for more zest, dried cranberries instead of raisins and sorghum syrup in place of honey. I poke wholes in the eggplant and roast them for an hour at 400 then scrape out the skins. This gives you a chance to pull out the seeds, incase you get a spawning salmon like eggplant. I missed “zesty/spicy” the first time around. It was delicious but too tame for Caponata. I only remember it from restaurants decades ago. Thanks for bringing it back to life. Your choice of ingredients and directions are choice and concise. I reread this often before starting and your encouragement led to my changes. Thank you for the inspiration.
You’re welcome, Chris!
This is now my go-to for caponata. Making it for the second week in a row, exactly as you printed it. My advice:Don’t skip the raisins!
I love to hear it, Sue! Thank you for you review.
I would give this recipe 6 stars if I could! Thank you so much, Kate (and Cookie) for sharing this recipe with the world. Tried and tested for the first time tonight. It was wonderful to experience Sicily through this dish in my kitchen in South Africa. I didn’t have yellow onion or raisins, so I substituted with shallots and currants which I had on hand, also used a little extra tomato sauce and served with fresh sourdough. I just loved how all the ingredients came together and will definitely be making this dish again!
I love that! Thank you for sharing about how you made this recipe, Jacqueline.
I am getting ready to make a triple batch of this because of all the tomatoes and eggplant I have! Just wondering if anyone has canned this and what recommendations you might have? Thank you in advance!
This isn’t meant for canning. You could try freezing it. Let me know what you think!
Best caponata ever! My husband grew an eggplant and we used it to make this delicious recipe—thank you!
You’re welcome, Debra!
I have made this recipe for my Sicilian-born husband four times now. We love these flavors! I admit I do omit the raisins. This caponata is in our regular rotation now. Thank you!
You’re welcome, Christine!
Great recipe.
I’ve tried two other caponata recipes in the past but this one is the keeper! I made as-is (with golden raisins) and served with couscous. Thank you for sharing this recipe!
This Caponata recipe also water-bath cans beautifully! I make several batches when eggplant is in season, then can it in pint jars for holiday buffets and dinner parties. It’s always a hit.
Thank you for your review!
I rarely follow recipes exactly but this one I did (+ more garlic). So very delicious and complex flavors.
Thank you for sharing, Shelli!
Wonderful wonderful recipe. I absolutely loved it. And am making it today for my granddaughter I’m sure she will love it too
I had the caponata for Greek Easter and I was absolutely blown away by it. The colour, the taste and the presentation with the sourdough Vienna bread was sensational!
Thankyou for making my Easter even more special. Was truly blessed to eat every mouthful. Will absolutely make it again.
I’m excited it was a hit, Natalie!
Wonderful recipe, I made it with love and topped baked polenta slices with it. I brushed the polenta rounds with garlic flavored olive oil and roasted until crostini-like. My ladies dinner group ate every bite.
Can’t wait to try this. I have bought premade by a small business that is delicious. It looks to be about 1/2 a cup. Whenever I eat this entire container–I seem to gain about 1/2 lb or more of water weight the next day. Is this a water retentive meal in your estimation? Thanks.
Didn’t have a red pepper, and cooked the eggplant in the same pan as the other vegetables (gave the celery and onion a head start). Otherwise followed the recipe exactly.
It was delicious! Great recipe!
Do you peel the eggplant??
No need to peel. I hope you try it!
Can I use white eggplant or Japanese eggplant, that’s what I have growing in my garden?
Sure! I believe Japanese eggplant is smaller so you may need to use a little more.
Fantastic dish. Flavors very enjoyable.
I omitted the bell peppers and capers.
Made it again adding 1/2 lb ground beef.
Holy moley is this good! Could not stop eating! Bold, complex and addictive.
I’m in love!
Made this yesterday with fresh eggplants from the garden. Was a hit! We fire roasted fresh tomatoes from the garden. Substituted jarred roasted peppers for the red bell pepper and dried currants for the raisins. The flavors were amazing. So happy to find a great new recipe for eggplant.
So good! This recipe is very close to a recipe I made for years but misplaced in my cache of Italian cookbooks. All of the yummy flavors of this sweet and savory relish make it hard for anyone to resist. Instead of crostini, I serve the Caponata with softer flat breads like Naan or pita.
Thank you for sharing, MK!
This was amazing. I made it exactly as written and added pine nuts. I grew up with my mom putting caponata on sandwiches like you would a chutney. I wanted to make Italian sandwiches for my husband. He LOVED it. We just had it again on brisket sandwiches. I also put it over whipped feta on bread rounds and crackers as an appetizer for guests. They devoured it. Yum! (whipped feta – equal parts feta, crumbled and cream cheese, softened – 5-6 oz each. Blend in blender then slowly drizzle 2 tablespoons EVOO until whipped). Bellissimo!
Wonderfully good and a new favorite with my husband. He loved it on home-made baguettes and the leftovers are going on pasta tomorrow night. We grow our own eggplants, tomatoes, peppers, and basil and I used a pattypan squash instead of celery — delicious! Thanks so much for a new recipe, and one that uses our garden up.