Sicilian · Italian
Caponata Siciliana
Sweet-and-sour Sicilian aubergine relish
A Sicilian agrodolce of fried aubergine, celery, tomato, olives and capers, best served after the flavours settle.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sicilian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Use white wine vinegar if red wine vinegar is unavailable.
- Omit pine nuts for a nut-free version.
The recipe
Caponata Siciliana
Ingredients
Caponata
Agrodolce
To finish
Method
- 1
Salt the aubergine lightly, leave for ten minutes, then pat it thoroughly dry.
Set a timer: 10 minutes - 2
Fry the aubergine in batches until golden and drain on kitchen paper.
Set a timer: 12 minutes - 3
Soften the celery and onion, add the tomatoes and simmer until thickened.
Set a timer: 15 minutes - 4
Stir in olives, capers, vinegar and sugar, then fold in the aubergine and simmer briefly.
Set a timer: 6 minutes - 5
Cool to room temperature and finish with toasted pine nuts.
Set a timer: 2 minutes
Caponata is a Sicilian sweet-and-sour aubergine preparation with many local variations. This version balances tomato, celery, olives and capers with vinegar and sugar, then rests before serving.
Storage
Refrigerate for up to 4 days; bring to room temperature before serving.
Freezing
Freeze for up to 2 months, though the aubergine will soften.
Reheating
Serve at room temperature or warm gently.
Keep cooking
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