Homemade Caponata Recipe (A Classic Staple Sicilian Dish)

What is caponata?

Caponata is a delightful Sicilian dish packed with flavor! It's a savory, sweet, and tangy vegetable medley that primarily features eggplants. The veggies are typically cooked with tomatoes, celery, onions, and capers, all simmered in a vibrant vinegar and sugar sauce. This delightful concoction is often garnished with olives and sometimes pine nuts, giving it a wonderful texture and depth of flavor.

Perfect as an appetizer, side dish, or even a hearty topping for crusty bread, caponata embodies the heart and soul of Mediterranean cooking, offering a perfect balance of flavors that dance on your palate.

Why you’ll love this caponata recipe

Flavor that wows: Bursting with the rich, savory flavors of eggplants, olives, and capers, this caponata is a delightful dance of sweet and sour – thanks to a splash of vinegar and a hint of sugar. It’s a gourmet experience right from the comfort of your own kitchen.

Versatility at its best: Whether you’re looking to impress at a dinner party or just spice up your weeknight meal routine, the DeLallo Caponata is incredibly versatile. Use it as a stunning appetizer with crostini, a robust topping for grilled chicken, or even a vibrant addition to your pasta dishes.

Simple and straightforward: Even with such sophisticated flavors, this recipe is surprisingly simple to make. DeLallo takes the guesswork out of gourmet, providing you with an easy-to-follow guide that ensures perfect results every time.

Healthy eating made tasty: Packed with vegetables and bursting with Mediterranean flavors, this caponata not only tastes good, it’s good for you! It’s a fantastic way to incorporate more veggies into your diet without sacrificing flavor.

The ingredients you will need to make caponata

Eggplant. The star of the dish! Traditional caponata recipes use fried eggplant, but for a lighter dish, we roast it instead.

Golden raisins. We love the sweet complexity that these raisins add.

Capers and Castelvetrano Olives. For briny flavor, we added capers and castelvetrano olives.

Celery, onion, and garlic. They add savory flavor to the tomato sauce.

Roasted red bell peppers. Some recipes call for fresh, but we love the smoky flavor of our roasted red peppers.

Diced tomatoes and tomato paste. The diced tomatoes create a light sauce for the other veggies and the tomato paste thickens the sauce and adds a rich flavor.

Fresh parsley and basil. For an aromatic finishing touch.

Salt and pepper. This will make all the flavors pop.

How to make caponata

Even though there are a lot of ingredients and a few steps, caponata is really simple to make.

Top tips

Make ahead: The caponata can be made ahead, cooled, and refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Thaw overnight in the refrigerator and serve warm, chliled, or at room temperature.

Salting the eggplant and allowing it to sit for a few minutes helps it “sweat out” any bitterness and improves its spongy texture.

For best flavor let the caponata sit at room temperature for 1 hour before serving, or store in the fridge overnight and serve cold or at room temperature.

Storage. You can store caponata in the fridge in a tightly closed mason jar for 5 days or so, or freeze it for later use. Bring it to room temperature before serving.

Substitutions and additions

Add more roasted pepper or omit it entirely.

Add extra veggies like carrots, zucchini or yellow squash.

If you don’t like raisins, leave them out.

If you don’t have castelvetrano olives, you can use calamata or black olives.

Add a little crunch by sprinkling pine nuts on top.

What to serve with caponata

Crusty Bread or Crostini. The crunchy texture complements the soft, richly flavored caponata perfectly. It's great for scooping up all those tasty bits and enjoying the full spectrum of flavors.

Grilled or Roasted Meat. Caponata pairs beautifully with both grilled and roasted meats. Think grilled chicken, lamb chops, or even a hearty steak. The robust flavors of the meat alongside the tangy, slightly sweet caponata create a delightful contrast that's sure to please any palate.

Pasta. Mix caponata with freshly cooked pasta for a Sicilian-inspired main dish. Whether it's spaghetti, penne, or even a gluten-free option, the caponata works wonderfully as a sauce. Top it off with some grated Parmesan or Ricotta Salata for an extra touch of richness.

Polenta. For a gluten-free companion to caponata, consider serving it over a warm bed of polenta. The creamy texture of polenta paired with the robust caponata creates a comforting and satisfying dish, perfect for those cooler evenings.

Rice Dishes. A simple rice dish can also serve as a great base for caponata. Whether you choose a plain jasmine rice, a fragrant basmati, or even a wild rice mix, the neutral taste of rice makes it an excellent backdrop for the bold flavors of caponata.

Salads. Pairing caponata with a fresh salad can lighten up your meal while adding a crisp texture. Opt for salads with bitter greens like arugula or radicchio to balance the sweetness and acidity of the caponata.

Cheese Platter. Why not make caponata part of a cheese platter? Serve it alongside a selection of cheeses, olives, and nuts for a Mediterranean-style appetizer. It’s a great way to start any gathering and lets everyone mix and match flavors according to their taste.

Fish and Seafood. For a pescatarian option, serve caponata as a side to baked or grilled fish. It goes particularly well with mild, white fishes like cod, haddock, or seabass, which complement the vibrant flavors of the caponata without overpowering it.

Eggs. For a brunch twist, top a sunny-side-up egg with a spoonful of caponata. Serve it with toast or a baguette for a delightful and easy brunch option that's sure to impress.

As a Pizza Topping. For a fun and unconventional twist, use caponata as a topping on your next homemade pizza. Pair it with mozzarella cheese, fresh basil, and perhaps some spicy sausage to elevate your pizza night!

Caponata: FAQ

What does caponata mean in Italian?

Caponata" doesn't directly translate to anything in Italian as it's the name of the dish itself.

How do I pronounce ‘caponata’?

“Caponata” is pronounced as kah-poh-NAH-tah.

What is the difference between ratatouille and caponata?

Ratatouille is a classic French dish originating from Provence. It's a stewed vegetable dish typically made from zucchini, eggplant, peppers, onions, garlic, and tomatoes. These ingredients are often sautéed separately and then cooked together slowly to meld the flavors. The result is a comforting, tender mix where the flavors of each vegetable are still distinct. It's often seasoned with herbs like thyme, basil, and rosemary, which give it a fresh, herby taste characteristic of Southern French cuisine.

Caponata, on the other hand, is a Sicilian dish with a bolder, more robust flavor profile. It also stars eggplant but differs in preparation and additional components. Caponata often includes capers, olives, onions, and sometimes pine nuts, giving it a complex, tangy, and slightly sweet and sour flavor thanks to the addition of vinegar and sugar. It's more of a relish or a chunky sauce and is usually served as an appetizer on bread or as a side dish.

Should I salt the eggplant?

Yes. It helps to draw out excess moisture and cut down on any bitterness, giving your caponata that perfect, savory flavor. Just sprinkle the eggplant with some salt, let it sit for about 30 minutes, then rinse and pat dry before using. This little step makes a big difference in the texture and taste of your caponata.

Can I make caponata ahead of time?

Yes, in fact we actually love to eat it 2 to 3 days after it’s made. The caponata can be made ahead, cooled, and refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Thaw overnight in the refrigerator and serve warm, chilled, or at room temperature.

Homemade Caponata Recipe (A Classic Staple Sicilian Dish)

• 1 large or 2 medium eggplants, diced
• 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
• 3 tablespoons golden raisins
• 3 tablespoons DeLallo Balsamic Vinegar
• 2 tablespoons DeLallo Non-Pareil Capers
• ½ cup pitted DeLallo Castelvetrano Olives, halved
• ½ medium yellow onion, chopped
• 1 celery stalk, diced
• 1 12-ounce jar DeLallo Roasted Red Peppers, diced
• ½ teaspoon sea salt
• 1 tablespoon DeLallo Tomato Paste
• 3 garlic cloves, grated
• ½ 28-ounce can DeLallo San Marzano Style Diced Tomatoes
• ½ teaspoon sugar
• ¼ cup chopped fresh parsley
• Freshly ground black pepper
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Place the eggplant on the baking sheet and toss with olive oil and salt.
3. Spread evenly on the baking sheet and roast for 25 to 35 minutes or until tender and brown around the edges.
4. Meanwhile, in a small bowl, combine the golden raisins, vinegar, capers and olives. Set aside for the raisins to soften while you prepare the caponata.
5. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened.
6. Add the red pepper and salt. Cook until tender, about 8 minutes.
7. Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
8. Add the roasted eggplant, raisin mixture and several grinds of pepper, and cook, stirring, for 5 more minutes.
9. Stir in the parsley and season to taste.
10. Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
11. When ready to serve, garnish the caponata with fresh basil. Serve with crostini or Italian bread.

You might also like...

Shop related products...

Shop related products...