Caponata Cooking Recipe, Ingredients, Cooking Method

Caponata Cooking Recipe, Ingredients, Cooking Method

Dating back to the sixteenth century there are now more than thirty versions of this dish.

Serves 4

Resting time: 1 hour
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 2 eggplants
  • 1 tablespoon
  • kosher salt
  • ¼ cup (1 ½ oz./40 g) capers in salt
  • 1 onion
  • 2 sticks celery
  • A few fresh basil leaves
  • ⅓ cup (1 ½ oz./40 g) pine nuts
  • ¾ cup (5 oz./150 g) pitted green olives
  • 7 oz. (200 g) tomato sauce
  • 4 tablespoons wine vinegar
  • 1 ⅔ tablespoons (⅔ oz./20 g) sugar
  • 3 tablespoons olive oil
  • Salt, pepper

Cooking Method

  • Wash the eggplants, and cut into small cubes.
  • Sprinkle with the kosher salt and leave to drain for 1 hour in a colander.
  • Rinse the capers. Peel the onion and chop.
  • Wash and peel the celery, and cut into approximately V2 in. (10 mm) slices. Wash the basil.
  • Rinse the eggplant cubes, dry thoroughly, then cook them gently in a skillet with 2 tablespoons of the olive oil until they begin to soften.
  • Cook the chopped onion and the celery in a saucepan with the remaining tablespoon of olive oil.
  • When they become translucent, add the pine nuts, capers, and olives, then, 1 minute later, the tomato sauce.
  • Season with salt and pepper and the basil leaves, then cook for 10 minutes.
  • Mix together the vinegar and sugar and pour into the mixture. Let evaporate.
  • Finally, add the eggplant, cook for a few more minutes, and then leave to cool.
  • Serve cold.

Suggested food/wine match

  • Planeta, Cerasuolo di Vittoria—Sicily DOCG

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