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A Sicilian Family Favourite

Caponata is a great classic of Sicilian cuisine, a perfect example of one of the region’s signature flavour combinations, agrodolce (“agro” meaning "bitter", and dolce "sweet"). Its secret lies in the perfect harmony of flavour between sugar and vinegar. Every Sicilian family has its own recipe - there are 36 official recipes - so it would bealmost impossible to find two identical caponatas. 

This recipe is from our Cesarina Flavia, who lives near Catania.

Difficulty: Easy
Preparation time: 6 hours
Cooking Time: 45 minutes
Quantity: serves 4
Cost: Low

Ingredients

3 large aubergines, chopped into chunks
Peppers, 2 red and 2 yellow, chopped into chunks
1 stick of celery, chopped into chunks
2 spoons tomato concentrate
1 onion, chopped into medium pieces
100g pitted green olives
50g unsalted capers
3 tbsp. white wine vinegar
2 tbsp. caster sugar
Basil leaves
Peanut or sunflower oil for frying
Salt to taste

Method: How to make Caponata

Chop the aubergine into cubes and leave to soak in salted water for about half an hour. 

Dry the aubergines and fry in plenty of oil, leaving them to rest on kitchen roll once cooked.

Chop the pepper intopieces, making sure to remove the seeds, and then fry in oil.

Chop the onions and celery into pieces and fry in separate pans, each ingredient must cook in its own oil.

When all the vegetables are cooked, put them all in a colander and allow the oil to drain away completely for at least half a day.

Keep some of the cooking oil to one side, and heat it up in a pan. Add sugar and vinegar to the oil. When the sugar

has dissolved, add the tomato.

In a separate pan, heat up the vegetables, add the olives and capers, then cook gently over a low heat. Stir in the oil, sugar and vinegar and continue to heat for a few minutes. If you need, you can adjust the sugar and vinegar to taste.

Leave the caponata to cool and serve tepid.

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