There are few dishes that taste more like summer to me than a beautiful Caponata Siciliana. This classic Sicilian dish is a wonderful combination of tender aubergine, juicy tomatoes, celery, olives and capers, finished with the unmistakable sweet-and-sour flavour of agrodolce.
This is my style of Caponata Siciliana – simple, rustic and perfect for summer. The vegetables are slowly cooked until wonderfully tender, then finished with a little vinegar and sugar to create that delicious sweet, tangy flavour that makes caponata so special.
Serve it warm or at room temperature with plenty of fresh basil, a drizzle of good olive oil and, most importantly, some crusty bread for soaking up all those delicious juices.
It really is summer on a plate!
Why You’ll Love This Caponata Siciliana
- Packed with fresh summer vegetables
- Sweet, sour, salty and incredibly flavourful
- Easy to make with simple ingredients
- Delicious served warm or at room temperature
- Perfect with crusty bread
- Great for making ahead
- A delicious vegetarian summer meal
Ingredients
- 2 medium aubergines (eggplants), chopped into bite-sized pieces
- 2 celery sticks, finely chopped
- 1 medium onion, finely chopped
- 3 medium tomatoes, chopped
- 2–3 tablespoons extra virgin olive oil, plus more if needed
- A handful of green olives, roughly chopped
- 1–2 tablespoons capers
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- A handful of fresh basil leaves
- Salt and freshly ground black pepper, to taste
How to Make Caponata Siciliana
1. Prepare the vegetables
Chop the aubergines, celery, onion and tomatoes into bite-sized pieces. Try to keep the pieces relatively similar in size so they cook evenly.
2. Cook the aubergines
Heat a large frying pan or shallow casserole over medium-high heat and add a generous drizzle of extra virgin olive oil.
Add the chopped aubergines and cook for several minutes, stirring occasionally, until they become tender and golden. Aubergines absorb oil as they cook, so add a little more if necessary.
3. Cook the onion and celery
Add the chopped onion and celery and cook for around 5 minutes, stirring occasionally, until they begin to soften.
4. Add the tomatoes
Add the chopped tomatoes and season with salt and freshly ground black pepper. Cook over medium heat until the tomatoes start to break down and everything becomes soft and saucy.
5. Add the olives and capers
Stir in the green olives and capers and allow everything to simmer together for a few more minutes so the flavours can combine.
6. Make the agrodolce
This is the step that gives Caponata Siciliana its characteristic flavour.
In a small bowl, mix the white wine vinegar and sugar until the sugar has dissolved. Pour the mixture into the pan and stir well.
Cook for another 2–3 minutes, allowing the vinegar to mellow slightly and the sweet-and-sour flavour to coat the vegetables.
Taste and adjust the seasoning if needed. You want that beautiful balance between sweet, sour, salty and rich.
7. Finish with basil
Remove the caponata from the heat and tear over plenty of fresh basil leaves. Finish with a drizzle of extra virgin olive oil.
Allow it to rest for a few minutes before serving. The flavours will continue to develop as it sits.
How to Serve Caponata Siciliana
My favourite way to serve this caponata is simply with thick slices of crusty bread. Spoon the warm or room-temperature caponata over the bread and let it soak up all those delicious sweet-and-sour juices.
It also makes a beautiful addition to a Mediterranean-style table and can be served alongside grilled fish, chicken or other summer vegetables.
And don’t worry about leftovers—caponata is one of those dishes that can taste even better the next day.
My Tips for the Best Caponata
Give the aubergines time to become tender. This is what gives the dish its wonderful texture.
Don’t skip the agrodolce. The combination of vinegar and sugar is what gives Caponata Siciliana its distinctive sweet-and-sour character.
Let it rest before serving. Caponata is delicious straight from the pan, but allowing it to cool slightly gives the flavours time to come together.
Serve at room temperature. For me, this is when caponata is at its best—especially on a warm summer day.
My Style of Caponata Siciliana
Traditional Sicilian caponata has many regional and family variations, and this is simply my own take on this much-loved Italian classic.
I love keeping it rustic and letting the summer vegetables shine, while making sure that essential sweet-and-sour agrodolce flavour is there.
With tender aubergine, juicy tomatoes, salty olives and capers, fresh basil and that delicious vinegar-and-sugar dressing, this is the kind of dish I want to eat all summer long.
Add some crusty bread and a glass of something cold, and you have the perfect summer meal.
