Caponata

Sicily · Home recipe

A small-batch home adaptation with aubergine, celery, olives and a balanced sweet-and-sour dressing. Regional and family versions differ.

Serves: 4 as a generous side
Time: 25 min preparation · 40 min cooking · at least 30 min resting

Ingredients

• 700 g aubergine, cut into 2 cm cubes
• 150 g celery stalks, sliced
• 150 g onion, finely sliced
• 300 g chopped peeled tomatoes
• 80 g pitted green olives, halved
• 20 g capers, rinsed and drained
• 40 ml white wine vinegar
• 20 g sugar
• 30 ml extra virgin olive oil for the sauce
• 250 ml olive or neutral oil for shallow-frying, adding more only if needed
• 8 basil leaves
• Salt and black pepper

Method

1. Pat the aubergine cubes thoroughly dry. Blanch the celery in boiling water for 3 minutes, then drain.
2. Warm 30 ml olive oil in a wide saucepan. Soften the onion over medium-low heat for 8–10 minutes. Add the tomatoes and simmer for 15 minutes, stirring.
3. Meanwhile shallow-fry the aubergine in uncrowded batches for 6–8 minutes each, until golden and cooked through. Drain on a rack or kitchen paper. Keep water away from hot oil.
4. Add the celery, olives and capers to the tomato mixture. Stir the sugar into the vinegar, pour it into the pan and simmer for 3 minutes.
5. Fold in the aubergine carefully and cook for 3–5 minutes. Taste and season lightly: olives and capers already add salt.
6. Remove from the heat, add the basil and leave for at least 30 minutes before serving warm or at room temperature. Refrigerate leftovers promptly in a covered container; do not treat this recipe as a shelf-stable preserve.

Allergens & notes

Celery; wine vinegar may contain sulphites. Check olives, capers and oil labels. This adaptation omits nuts.

Original home adaptation; not kitchen-tested or presented as a certified traditional formula. Quantities and steps are the canonical version for a future Premium guide.

Recipe context and inspiration