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–+ servings
Easy Authentic Caponata Recipe reteta autentica de caponata

Best Caponata Recipe

The best Sicilian-style caponata: a sweet-and-sour medley of eggplant, celery, olives and capers simmered in a rich tomato sauce. Ready in about 40 minutes and delicious served warm or at room temperature.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 4 -6

Ingredients 

  • 4 eggplants cut into pieces
  • 4 tablespoons olive oil
  • 1 white onion sliced
  • 3 stalks celery
  • 1 bell pepper chopped
  • 2 tablespoons capers
  • 200 g olives
  • 400 g tomatoes peeled
  • 4 leaves fresh basil
  • 3 leaves oregano
  • 3 tablespoons pine nuts
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste

Instructions

  • In a pan over medium heat, saute the eggplants in two tablespoons of olive oil.
  • Once ready, transfer them to a bowl and set aside.
  • In the same pan over medium heat, add another 2 tablespoons of olive oil, and when the oil is hot, add the sliced onion.
  • Saute the onion, stirring for around 4 minutes. When the onion becomes soft, add the celery and bell pepper and continue to stir for another 3-4 minutes. Then add the olives, capers, pine nuts and tomatoes.
  • Mix the ingredients and cover with a lid. Let them cook on low heat for around 15 minutes, stirring from time to time.
  • Meanwhile, in a small bowl, combine the vinegar, tomato paste and sugar. Stir well.
  • When the vegetables are ready, add the salt and the tomato paste mixture, stir in the basil and oregano leaves, then add the cooked eggplant.
  • Cook for 5 more minutes.
  • Serve the caponata hot with extra pine nuts and fresh herbs, and a side of rice or bread.

Notes

Caponata tastes even better the next day, once the flavors have had time to mingle. Serve it warm or at room temperature, and keep it covered in the fridge for up to 4-5 days.