Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and is even better the next day.
Tips & tricks
- Of the many different kinds of aubergine, Sicilian aubergines are unsurprisingly the best suited to caponata, but there’s plenty more to try.
- Caponata is delicious eaten the next day as a side to accompany chicken or fish.
- If you don’t have slivered almonds to sprinkle over the top, try toasted pine nuts.
What does caponata mean?
Like many traditional Sicilian dishes, the origins of the name caponata are hard to pin down. Some believe it is derived from Catalan, others that it’s linked to the Sicilian word for a sailors’ tavern, caupone. What is not up for debate is how delicious caponata is – Sicilian cuisine is some of the most varied in Italy and can be both complex and unexpectedly simple.
This recipe was updated on 11/10/2023.