These sweet and sour marinated vegetables have Sicilian origins. Serve as a side dish or slather on some thick crusty Italian bread.

09 May, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

1 HR 10 MIN


Tomato sauce
280 ml
Green olives
200 g
Celery heart
Capers, rinsed
35 ml
8 each
35 ml
35 ml
toasted almonds
100 g
oil for frying
Extra-virgin olive oil
60 ml


  • Cut the eggplants into cubes and leave them for an hour on a tray, covered with coarse salt.
  • Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
  • Dice the celery and boil it for 4 minutes to make it more tender.
  • In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
  • Add the tomato sauce, vinegar and sugar.
  • Then add the fried eggplants and let it absorb the flavours for a few minutes over a very low flame.
  • Give the pan a shake from time to time so that nothing sticks to the bottom.
  • Heat the oven and toast the almonds for about 5 minutes. Check salt and add more if needed.
  • Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.

Wine pairing: Grillo


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