This easy caponata recipe, inspired by traditional Sicilian cuisine, is the kind of rustic, feel-good dish I crave all summer long. Packed with Mediterranean vegetables like eggplant, zucchini, tomatoes, and finished with olives, capers, and a touch of sweet sultanas, it’s a savoury-sweet celebration of seasonal produce. Whether you serve it warm, cold, or at room temperature, this versatile vegetable dish is always a hit!
Ingredients for this Eggplant Caponata Recipe
This version of Sicilian caponata uses simple pantry staples and fresh summer vegetables. Here are a few quick tips to get the best results:
- Eggplant (Aubergine) – Choose firm, small-to-medium eggplants with shiny skin and no soft spots. These cook down beautifully without getting mushy.
- Zucchini & Celery – These add brightness and crunch. No need to peel, just chop and go.
- Red Onion – Sweeter than yellow onions and perfect for sautéing.
- Canned Tomatoes – A pantry hero. Use chopped or crushed tomatoes, or sub in fresh, ripe summer tomatoes when in season.
- Greek Olives & Capers – Briny and bold, I use Kalamata olives for depth, but green olives (such as Castelvetrano) work just as well for a milder twist.
- Sultanas (Golden Raisins) – A sweet contrast to the salty components.
- Fresh Basil or Parsley – Stir in at the end for fresh, herbal balance.
- Olive Oil, Vinegar & Garlic – Essential for flavour and richness.
Tip: You can roast the eggplant instead of frying it to reduce oil and create a firmer texture.
How to Make Caponata – Step-by-Step!
Making caponata is easier than it looks. Here’s how I simplify the process into three easy steps:
1) Sauté the Vegetables
Using a large skillet, cook the eggplant, then the onions, zucchini, and celery until soft and slightly golden.
2) Simmer with Flavour
Add garlic, tomatoes, and the rest of the ingredients—capers, olives, sultanas—and let everything simmer until the flavours meld.
3) Finish and Serve
Stir in fresh herbs and adjust seasoning with salt, pepper, and a splash of red wine vinegar.
Get the exact ingredient quantities in the printable recipe card below.
Q&A for this Sicilian Vegetable Stew
Yes! Caponata actually tastes better the next day after the flavours have had time to develop. Store it in the fridge for up to 5 days.
Traditionally, it’s served at room temperature or slightly chilled—but I love it warm too. It’s totally up to you.
I wouldn’t recommend it. The texture of the vegetables, especially the eggplant, doesn’t hold up well after freezing.
Absolutely. When tomatoes are in season (July–September), I use about 400g of fresh, ripe tomatoes, chopped.
5 Reasons You’ll Love This Caponata Recipe
- It’s a classic with a twist – This Sicilian staple is full of old-world flavour but simple enough for everyday cooking. Some describe caponata as the Sicilian version of ratatouille.
- Full of Mediterranean flavour – Salty, sweet, tangy, and herby all at once.
- Vegan, healthy & wholesome – Packed with fibre-rich vegetables and healthy fats from olive oil.
- Great hot or cold – Perfect for meal prep, summer picnics, or a cozy dinner side.
- Easy to adapt – Add anchovies, pine nuts, or a spoonful of pesto for extra depth.
Caponata pairs beautifully with crusty bread, over polenta, with wholegrain rice or as a vibrant side to grilled fish or chicken. It’s also perfect on crostini for an easy appetiser.
If you love this easy caponata recipe, try these flavourful Mediterranean favourite
- Italian White Bean Salad – creamy beans with vibrant dressing
- Mediterranean Potato Bake – hearty, oven-baked comfort with fresh herbs
- Sicilian Pasta with Sardines – a flavourful classic with wild fennel
- Italian Steak Pizzaiola – tender steak simmered in a bold tomato and herb sauce
- Chicken Cacciatore (Italian Hunter’s Chicken) – rustic, saucy, and full of old-world flavour
Sicilian Eggplant Caponata
Sicilian caponata recipe made with eggplant, zucchini, tomatoes, capers and olives, finished with a hint of sweetness from golden raisins. Serve it warm, room temp, or chilled. It’s delicious every way!
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 35 g sultanas (golden raisins)
- 3 tablespoons olive oil, divided (plus more if needed)
- 2 small eggplants, cut into bite-sized chunks (about 500 g)
- 2 small red onions, peeled and cut into wedges
- 3 small zucchini, cut into bite-sized chunks (about 500 g)
- 3 celery stalks, roughly diced
- 1 x 400 g can chopped or crushed tomatoes (or use fresh, see tips below)
- 2 garlic cloves, finely chopped
- 60 g pitted Kalamata olives (or green olives), roughly chopped
- 2 tablespoons capers, drained
- 1 small bunch fresh basil, torn (or parsley, chopped)
- 1 tablespoon red wine vinegar, plus more to taste
- Pinch of sugar (optional, for balancing acidity)
- sea salt and freshly ground black pepper, to taste
Method
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Soak the sultanas: Place the golden raisins in a small bowl with warm water. Let them soak for 10 minutes, then drain and set aside.
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Cook the eggplant: Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add the eggplant and sauté until golden brown and tender (about 10–12 minutes). Add a splash more oil if needed. Remove from the pan and set aside.
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Sauté the vegetables: In the same pan, heat the remaining 1 tablespoon olive oil. Add the red onions, celery, and zucchini. Season with a pinch of salt and cook, stirring occasionally, until softened and lightly golden (about 6 minutes).
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Build the flavour: Stir in the garlic and cook for 1 minute. Return the cooked eggplant to the pan, then pour in the crushed tomatoes. Let it simmer gently for 10 minutes, stirring occasionally.
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Add the final touches: Stir in the olives, capers, soaked sultanas, and 1 tablespoon vinegar. Let everything simmer together for another 5–10 minutes, until the vegetables are soft and the flavours melded.
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Taste and adjust: If the tomatoes taste too acidic, add a pinch of sugar. Adjust seasoning with salt, pepper, and more vinegar, if desired.
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Finish with herbs: Right before serving, stir in the fresh basil or parsley. Serve warm, at room temperature, or chilled. Enjoy!
Rezept Video
Notes
Recipe Tips & Variations
- Use fresh tomatoes in summer: Swap in 400 g of ripe, juicy tomatoes, roughly chopped.
- Add anchovies or pine nuts: For extra umami, stir in 3 chopped anchovies or 2 tablespoons of toasted pine nuts.
- Give it a kick: Add 1/4 to 1/2 teaspoon red pepper flakes if you like a little heat.
- Roast the eggplant (optional): For a lighter version with less oil and better texture control, roast the eggplant in a 200°C (400°F) oven for 25–30 minutes, until golden and tender.
Make Ahead and Storage
- Make ahead: Caponata is even better the next day! You can make it 1 day in advance and store it in the fridge.
- Store: Keeps in the refrigerator, covered, for up to 5 days.
How to Serve Caponata
- Serve it as a side dish, as a topping for toasted bread or crostini, or spooned over rice or with grilled fish or chicken.
- Enjoy it warm, at room temperature, or chilled straight from the fridge.
- To reheat, warm in a small saucepan over low heat until hot.
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I’m a huge fan of caponata and this version sounds amazing! Can’t wait to try it. Love the use of golden raisins!
So happy to hear Emily! I think you’ll really enjoy the sweet and tangy twist. Let me know how it turns out!