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The starter, Mediterranean

Sicilian caponata

Sicilian caponata is a sweet and sour eggplant, celery, and tomato dish, served as a starter for 6 people. It takes 45 minutes of hands-on work, is made entirely the day before, rates as easy, and costs about €1.60 per person. The trick to getting it right is adding the vinegar and sugar only at the very end of cooking.

A sweet and sour Sicilian caponata, even better the next day, you'll love having it already made.

Sicilian caponata
For
6 people
Work
45 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.60
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Sicilian caponata brings together soft pan fried eggplant, crunchy celery, and the briny punch of capers and olives, all tied together with a tomato base sharpened with sugar and vinegar. That sweet and sour tension, a hallmark of Sicilian cooking, actually mellows and improves after a night in the fridge, which makes this starter one you can fully prepare ahead.

It's a great starter for a summer or fall dinner with friends, served slightly warm with grilled bread, no last minute reheating required. It fits naturally into a Mediterranean menu, ahead of grilled fish or a slow braised meat, and works just as well for a family meal where everyone picks at it before the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 40 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 1 h
  4. When it's time to serve 1 step

The day before, you make the caponata completely, from pan frying the eggplant to simmering the sweet and sour tomato base, then let it cool and chill it. On the day itself there's nothing to cook, you just pull it out of the fridge an hour before guests arrive so it can come back to a warm room temperature. Right before serving, scatter fresh basil on top and serve with grilled bread.

The ingredients

6 people

Fruits and vegetables

  • Eggplants 1 kg
  • Celery stalks 4
  • Onions 2
  • Basil 8 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Pitted green olives 100 g
  • Capersoften in the pantry 2 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Red wine vinegaroften in the pantry 6 cl
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Celery, Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the eggplant into cubes, salt them, and let them sweat. 20 min

    Press them in a kitchen towel afterward, they'll soak up less oil in the pan.

  2. Pan fry the eggplant cubes in batches with olive oil until golden, then set them aside.

    Never crowd the pan, crowded eggplant steams and turns spongy.

  3. Sauté the diced onion and celery, add the tomatoes, olives, and capers, and let simmer. 15 min

    Dice the celery small, it should stay just crunchy.

  4. Pour in the sugar and vinegar, return the eggplant to the pan, cook a few more minutes, then let cool and chill. 5 min

    Taste it hot, the mix should be sweet and sour without either side overpowering.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the caponata out of the fridge so it can come back to a warm room temperature. 1 h

    A slight warmth brings out the aromas much better than straight from the fridge.

When it's time to serveThe final touches, right in front of your guests.

  1. Scatter with chopped basil and serve with slices of grilled bread.

    Rub the grilled bread with a garlic clove for an extra touch.

Our tips to get it right

  • Really let the eggplant sweat with salt for at least 20 minutes, that's what keeps it from soaking up too much oil while cooking.
  • Start the tomato base while the eggplant cooks in batches, you'll save time without burning anything.
  • Keep the celery a little crunchy, that texture contrast is what sets a good caponata apart from a ratatouille.

The variations

  • Swap the green olives for Gaeta black olives for a rounder, deeper flavored caponata.
  • Stir in toasted slivered almonds or pine nuts at the end for a more traditional version.
  • For a quicker version, cut the eggplant smaller and pan fry it in a single batch over high heat, accepting a slightly less tender texture.

What to serve it with

  • Grilled country bread rubbed with garlic
  • A chilled dry rosé
  • Sparkling water with lemon

Storage

Caponata keeps for 2 to 3 days in the refrigerator in a sealed container, and it often tastes even better the next day. It doesn't freeze well because of how the eggplant's texture changes, so it's best made fresh. Serve it warm or at room temperature, never reheated over high heat, which would ruin the texture.

Questions about this recipe

Can I use a different vegetable instead of celery?

Celery gives caponata its signature crunch and freshness, which is hard to replace exactly. If needed, finely diced fennel keeps a similar texture while shifting the flavor slightly.

Should I peel the eggplant before cutting it?

No, the skin holds up well during cooking and keeps the cubes intact. It also gives the pieces a bit more visual structure once simmered.

How do I know the sweet and sour balance is right?

Taste the caponata hot right after adding the vinegar and sugar, both flavors should balance each other without one taking over. If it tastes too sharp, a pinch more sugar is enough to fix it.

Can caponata be served another way besides with grilled bread?

Yes, it also works spooned into small glasses for a cocktail party appetizer, or as a side for grilled fish. Grilled bread remains the simplest way to serve it as a seated starter.

Can a Sicilian caponata be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Sicilian caponata?

Allow 1 h 40 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a Sicilian caponata?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Sicilian caponata cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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430 kcalcalculated by Kiloach

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