The recipe for this hearty vegetable sizilianische caponata is Sicilian and dates back centuries. It is a wonderful mix of eggplant, onions, celery, bell peppers, capers and olives. The ingredients are cooked until soft and the aromas and flavors blend beautifully creating a typical Mediterranean dish. Originally this dish was made by the fisherman’s wives and had fish in it but when times got tough the eggplant (aubergine) was substituted and this is how the traditional Sicilian caponata recipe became a vegetarian one.

For the perfect Sicilian caponata you’ll need a large and sweet Italian eggplant, like Graffiti or Italian (smaller seeds). If you prefer a lighter version of this dish, skip frying the aubergine. Instead, simply saute the onion and celery with a little oil, add the eggplant and cook. Add the tomatoes, the olives and capers and season with salt and pepper.

Sweet, Sour, and Savory: Mastering the Art of Sicilian Caponata

You can serve this dish warm, at room temperature or even cold, it’s a great appetizer, a side dish or even tossed with pasta as a main. It can also be made ahead of time and kept in the fridge.

As with all traditional recipes, there are many variations to this eggplant caponata. Some use zucchini and some even add a handful of raisins to the mixture for a bit of sweetness. Capers and pine nuts are also good additions for a touch of salty savouriness and a crunch to the caponata. Traditionally white wine vinegar is used, however plain distilled vinegar can be substituted too.