Authentic Sweet and Sour Caponata

Authentic Sweet and Sour Caponata

Prep Time

45 minutes

Cook Time

1 hour


6 people

Straight from the east coast of Sicily in Catania You, Me & Sicily! brings you an authentic Sweet and Sour Caponata recipe!

Caponata is a traditional Sicilian dish, with each family having their own recipe that has been passed down for generations.

To see how Caponata is prepared, watch the how-to video right here!


  • 2 large eggplant, cut into 1" cubes
  • 1 large yellow, or sweet-variety onion, chopped
  • 3-4 celery ribs, finely chopped
  • 1/2 cup red and green peppers, chopped
  • 3 medium-sized carrots, chopped
  • Salt and sugar, to taste
  • 5 medium-sized tomatoes
  • Fresh basil, to taste
  • 1 cup white wine vinegar
  • 1/2 cup golden raisins
  • 2 tablespoons pine nuts
  • Optional Toppings: olives or capers


  • 1 Blanch the tomatoes and put them aside
  • 2 Next peel the carrots, clean the celery and cube them both along with half an onion
  • 3 In a pan put some EVOO and salt. Sauté onion, carrot and celery mix and let it simmer
  • 4 In a separate pan put some more chopped onions and garlic into olive oil, when the onion and garlic have released their flavor into the oil take them both out
  • 5 Peel and cut the blanched tomatoes into small pieces. Throw them in the pan and cook for a few minutes... next, add the fresh basil plus a little salt
  • 6 Keep checking on celery, carrot and onion mix
  • 7 Next, cube the red and green peppers and put them in a bowl. Do the same with the eggplants
  • 8 In two separate pans add extra virgin olive oil and a little salt and saute the peppers and eggplant
  • 9 In a glass, mix vinegar with 3 and a half tablespoons of sugar add raisins and bring to a slow boil in a pan until vinegar evaporates
  • 10 When everything is golden brown mix them all together in the vinegar and sugar mixture: the carrot, celery and onion mix, eggplants, peppers and tomato sauce or as Sicilians call it salsa, and let it simmer
  • 11 Taste to make sure there are enough salt and sugar then add pin nuts. Some use capers others olives in this step


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