The Best Sicilian Eggplant Caponata

Eggplant caponata is a staple Sicilian dish that's loved by many for its unique mix of fresh, savory, sweet, sour, briny, soft and crunchy ingredients. It's a versatile dish that can go from appetizer, to salad, to side dish to condiment.

Caponata's flavors are often described as "agrodolce" which refers to an Italian sweet and sour sauce. I like to think of it as a Sicilian version of ratatouille, but with more bold flavors. 

Traditionally, fried eggplant is used to make Sicilian eggplant caponata. But what makes my recipe unique is that I opt to bake the eggplant pieces instead. My oven fry method gets the eggplant super crispy without having slave over your stove or make a huge mess. 

II use this same method for my other favorite eggplant recipes, like this unbreaded Eggplant parmesan recipe and this Greek Moussaka recipe! 

Like most traditional Italian dishes, authentic caponata recipes will vary slightly with each cook. My homemade caponata includes garlic, chopped celery and salty capers, but leaves out the red bell peppers and tomato sauce. 

For more great Sicilian recipes, try my family's famous Spiedini recipe or this rustic pizza bread called Scaccia Ragusana.

Why This Recipe Works

• Baked, not fried. Traditional caponata recipes call for frying the eggplant, but my oven fry method tastes just as good with less mess and less fuss. 
• Use up late summer vegetables. This recipe is perfect for a late summer harvest of eggplant, tomatoes, and garden herbs. 
• Make ahead. Caponata gets better as it sits, so it's perfect for making ahead and bringing to picnics, potlucks and parties!

Ingredient Notes

• Eggplant - You can use a standard purple globe eggplant or the light purple or white round Sicilian eggplants. I prefer to peel the eggplant but you can leave the skin on if you prefer, especially if they are young. The peel will be softer and less bitter. 
• Tomatoes - I use fresh tomatoes when they're in season but you can substitute canned whole peeled plum tomatoes - just be sure to drain the juice. 
• White Wine Vinegar - Use a good quality vinegar. You can substitute red wine vinegar or plain white vinegar, but avoid balsamic vinegar, sherry vinegar or anything with a strong flavor. 
• Garlic - Use as many garlic cloves as you want - there is no wrong answer! 
• Olive Oil - It's important to use a good quality extra-virgin olive oil in order to achieve the best flavor. 
• Green Olives - I like to use my favorite Castelvetrano olives in this Sicilian caponata, but you can use any green olive. Some cooks also like to include Kalamata olives or other 
• black olives, so you're welcome to add them in as well.
• Capers - Use any type of capers in brine or packed in salt. Just be sure to give them a good rinse before using, and if opting for salt packed capers, be sure to let them soak for a bit to remove some of their saltiness. 
• Pine nuts -  If you can’t find pinenuts or don’t like them, you can skip them or try substituting them with blanched almonds or crushed walnuts. 
• Raisins - I like golden raisins for their color but dark raisins work just as well. 
• Fresh herbs - I add lots of fresh basil and parsley because they're pouring out of my garden during eggplant season. You can opt for one or the other if you dont have both. Fresh mint works well in caponata too. 

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Baking Sheet - For baking the eggplant. 
• Large Skillet or Sauté Pan - For frying the fresh vegetables. 
• Parchment Paper - This is great for lining your sheet pans to keep the eggplant from sticking. It also helps with cleanup! 

Step by step instructions

1. Toss the eggplant with olive oil and spread out into an even layer on parchment-lined sheet pans. Bake until golden brown, about 20-25 minutes, tossing once about halfway. Transfer the browned eggplant to paper towels to drain, then sprinkle with salt.
2. Heat olive oil, onions, and celery in a medium-large pot or high-sided skillet over medium heat. Season with salt, cooking until they just start to lightly brown, about 10 minutes. Add garlic, cook for 1 minute,  then add tomato paste and water. Simmer until the water has mostly evaporated and the tomato paste starts to caramelize then add the tomatoes and simmer for 10 minutes.
3. Add the olives, capers, vinegar, raisins, and sugar, cooking for 15 minutes or until thickened. Stir occasionally to prevent the bottom from burning. Turn off the heat, then add the eggplant, basil, parsley, and pine nuts. Stir until everything is well combined, tasting to adjust seasoning as needed. 
4. Let cool to room temperature and serve.

Tips for success

• If it’s too hot to turn on the stove, you can pan fry the eggplant instead with a little bit of oil. 
• If using large eggplant, you may want to peel them before roasting as the skins can get tough and bitter. Smaller eggplants tend to have mild-tasting and softer skins that don’t need to be peeled. 
• While you could eat this dish warm, the flavors come out and shine when served at room temperature, and it tastes even better the next day. 
• If you want to make your caponata spicy, add a generous pinch of red pepper flakes or some chopped long hot peppers. 

Serving Suggestions

I can eat caponata right out of the bowl with a spoon, but it's even better with a loaf of crusty bread or smeared onto toasted bread, bruschetta or crostini. 

One of my favorite ways to enjoy this Italian dish is as an alongside another Italian dish like this Sicilian baked salmon, baked Sausage and Peppers or this crispy breaded Chicken Milanese. Or let it add Italian flavor to another main dish like crab cakes or these perfectly pan seared scallops. 

For an easy recipe that's perfect for a quick dinners, toss your caponata with your favorite pasta and a dollop of ricotta cheese (or serve it next to this ricotta pesto pasta). 

And don't forget to finish your meal with something sweet like traditional Sicilian Cannoli!

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