Sicilian Eggplant Caponata

Sicilian Eggplant Caponata
Sicilian Eggplant Caponata pinit

Sicilian Eggplant Caponata

The Sicilian Eggplant Caponata, a simple pan-fried appetizer or side dish of traditional Sicilian-Palermo cuisine, is mom’s original recipe from Palermo!

Summer scents, eventful lunches, cheerfulness, the smell of fried food, the smell of vinegar… The sensations, smells, and flavors that are inextricably linked to this dish, which is the pride of Sicilian cuisine.

What is the origin of the name caponata?

Whether it refers to the sour-sweet that seasoned mahi-mahi cut into pieces, fish that in a dialect we call Capone, or whether it refers to the sauce used to preserve game meat for a short time, including Capone, an ingredient that defined all those caponata preparations.

As a result, the link between and caponata can be explained; caponata is one of Sicilian cuisine’s main culinary masterpieces.

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Total Time 1 hr Servings: 8 Best Season: Suitable throughout the year


The Sicilian Eggplant Caponata, a simple pan-fried appetizer or side dish of traditional Sicilian-Palermo cuisine, is mom's original recipe from Palermo!



  1. Cut the eggplant into 1-inch cubes and soak them in salt for at least an hour in a colander (keep in mind that they will release bitter liquid, so place a plate or container underneath!)

    cutting eggplant
  2. Now prepare the sauce for Caponata .

    Wash the celery thoroughly before cutting it into chunks (including the leaves) and placing it in a pan. 1/4 cup in water

    Cook until the water has evaporated.

    Remove from the heat, then add the coarsely chopped onion and sauté everything in a generous amount of extra virgin olive oil.

    Then add the capers, which have been thoroughly rinsed of salt, the olives, which have been cut in half, and the peeled tomatoes, which have been passed through the mixer or vegetable mill (in the absence of peeled tomatoes, use the tomato paste). Season with salt and cook over low heat until the sauce thickens.

  3. Add the sugar and vinegar to make the sweet and sour before removing from the heat, possibly adjusting the sweet and sour to your taste.

    Make the caponata by frying the eggplants. Dab the eggplants well with paper towels or a clean cloth before frying them in hot, plentiful oil; the eggplants will absorb very little oil this way!

    melanzane fritte
  4. Drain the lightly browned eggplants in a colander to remove excess grease, or place them on a tray lined with absorbent kitchen paper.

  5. Finally, add the eggplants to the previously prepared caponata sauce (off the heat!). Allow to cool completely before serving.

    I recommend making plenty of bread to go with the caponata; you can't go without it with all that delicious "sauce"!!!

    Sicilian Eggplant Caponata
Keywords: Italian appetizers, eggplant recipes, eggplant appetizers,