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Authentic Sicilian Caponata

Product Description

The Best Summer Eggplant Recipe

Our Italian chefs put together an authentic Sicilian Caponata recipe that'll be a hit at your next gathering. Eggplant caponata is a unique and flavorful side dish that fantastically pairs with sourdough focaccia or acts as an authentic topping for meat or fish. Really elevating your ingredients for your eggplant caponata by using ingredients grown within the region!

Eggplant Caponata is one of the best summer eggplant recipes because it's light and usually served cold. Did you know eggplant caponata was created to substitute a popular fish caught off the shores of Sicily? The masterful chefs found you can replace the fish with an eggplant and still capture the same beautiful taste. 

For the Eggplant Caponata


For the Sautéed Sicilian Caponata

  1. Heat about 1/2 of the olive oil (to start) in a large pot.
  2. Add the eggplant and onion. Cook for about 10 minutes uncovered. The eggplant should start to release moisture and begin to brown. Stir as needed.
  3. Add in all of the bell peppers, tomatoes, raisins (if using), garlic, and capers. Stir to combine and cook, covered, for 10 minutes. Uncover and stir, then cook uncovered for another 15-20 minutes until all vegetables are tender.
  4. Stir in vinegar and honey (or sugar) and cook for a few minutes more.
  5. Turn off the heat and stir in the pine nuts and fresh basil and parsley.
    Add red pepper flakes salt and pepper to taste.
  6. Garnish with chopped parsley and a little Parmesan cheese. Serve hot or at room temperature with bread, chicken, or fish. For a vegetarian meal option, try it with panelle (chickpea fritters).


Buon Apettito!