Caponata is Sicily’s most emblematic vegetable dish — a dazzling interplay of sweet and sour known as agrodolce, shaped by centuries of Mediterranean trade and Arab influence.
At its centre is aubergine, which thrives in Sicily’s hot, dry climate. When fried in olive oil, it becomes silky and rich, forming the backbone of the dish. Tomatoes bring acidity, while capers and olives introduce brine and bitterness — flavours that echo the island’s coastal identity.
The defining move in caponata is the addition of vinegar and sugar, creating a delicate tension between sharp and sweet. This technique arrived in Sicily through Arab and North African cooking traditions, later woven seamlessly into local cuisine.
Every province makes caponata differently. In Palermo, it is often chunkier and more tomato-forward. In Catania, versions may include peppers or pine nuts and raisins. Some families add celery; others insist on its absence. What unites them is balance.
Caponata is rarely eaten hot. It is traditionally served at room temperature or even chilled, which allows flavours to deepen and mingle. It is often part of an antipasto spread alongside olives, bread, and cheese — food meant for lingering conversation.
Historically, caponata was considered a humble, resourceful dish, yet today it is celebrated in trattorias and fine restaurants alike. It encapsulates Sicily’s complexity: sun-soaked, bittersweet, and layered with memory.
Recipe — Sicilian Caponata (serves 4–6)
Ingredients
- 2 large aubergines, diced
- 5–6 tbsp olive oil
- 1 onion, finely sliced
- 400g chopped tomatoes
- 2 tbsp capers, rinsed
- 70g green olives, pitted and chopped
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- Salt and black pepper
- Optional: toasted pine nuts
Method
- Salt aubergines lightly and rest 20 minutes; pat dry.
- Fry in batches in olive oil until golden; set aside.
- In the same pan, soften onion gently for 6–8 minutes.
- Add tomatoes and simmer 8–10 minutes.
- Stir in capers, olives, vinegar, and sugar.
- Return aubergines to the pan; cook gently 5 minutes.
- Season well and cool to room temperature before serving.
Serve with crusty bread.
