Sicilian Caponata

4 Servings

45 minutes

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Caponata, a sweet-and-sour eggplant dish from Sicily, gets its distinctive flavor from a blending of the island's Mediterranean and North African influences. We batch-cook the eggplant, zucchini and onion plus bell pepper to better preserve each vegetable's character. This keeps the caponata bright and full of texture rather than stewy and one-dimensional. A tangy-sweet vinegar-sugar glaze, added at the end of cooking, brings the elements together. If your palate prefers a sweeter caponata, stir in additional sugar when seasoning with salt and pepper. Serve warm or at room temperature with crusty bread as an appetizer or as a side to grilled or roasted meats and seafood.




Don't forget to stir the vegetables while they cook. Occasionally moving them around the pan ensures they cook and brown evenly. To preserve the basil's bright color, don't tear and add the leaves until you are ready to serve.

45 minutes


  • 6

    tablespoons extra-virgin olive oil, divided

  • 1

    medium eggplant (about 1 pound), trimmed and cut into 1-inch chunks


Jacqueline B.
September 4, 2022
Simple and easy
I LOVED this recipe. The flavors get even better the next day. Season with salt aggressively
Susan K.

Really delicious, even without the zucchini (forgot to purchase)!