Name: Sicilian Caponata
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 20 tbsp extra virgin olive oil (5 for each vegetable); 1 1/2 lb eggplant, unpeeled and diced into 1/2-inch pieces; 1 large onion, diced; 1 small green bell pepper, cut into 1/2-inch pieces; 1 small red bell pepper, cut into 1/2-inch pieces; 2 medium Yukon gold potatoes, diced; 1/2 cup Gaeta or kalamata black olives; 3 celery stalks, chopped into 1/2-inch pieces; 14 1/2 oz tomato sauce; 1/3 cup halal substitute ingredient; 2 tbsp capers, rinsed and drained; 2 tbsp sugar; 1/2 cup fresh basil or parsley, chopped; Salt, to taste; Black pepper, to taste; Crusty bread, to serve

Why You’ll Love This Recipe

I adore this recipe because it’s rustic, colorful, and bursting with authentic Sicilian character. Each bite brings together sweet, sour, and savory notes, with the vegetables perfectly caramelized and coated in a luscious sauce. I can serve it warm as a side dish or chilled as an appetizer with crusty bread. It’s naturally vegetarian, easy to make, and wonderfully adaptable to any season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

20 tablespoons extra virgin olive oil (5 for each vegetable)
1 1/2 pounds eggplant, unpeeled and diced into 1/2-inch pieces
1 large onion, diced
1 small green bell pepper, cut into 1/2-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
2 medium Yukon gold potatoes, diced
1/2 cup Gaeta or kalamata black olives
3 celery stalks, chopped into 1/2-inch pieces
14 1/2 ounces tomato sauce
1/3 cup halal substitute ingredient
2 tablespoons capers, rinsed and drained
2 tablespoons sugar
1/2 cup fresh basil or parsley, chopped
Salt, to taste
Black pepper, to taste
Crusty bread, to serve

Directions

I start by placing the diced eggplant in a colander over a bowl and sprinkling it generously with salt. I let it rest for about 20–30 minutes to draw out any bitterness. Then, I rinse the eggplant under running water and pat it dry with paper towels.
In a large skillet over medium-high heat, I heat 5 tablespoons of olive oil and fry the diced potatoes until golden and crisp. I transfer them to a paper towel-lined bowl and set them aside, then discard the oil and wipe the pan clean.
I add another 5 tablespoons of olive oil to the pan and fry the green and red bell peppers until soft and lightly browned. I remove them and add them to the bowl with the potatoes.
I add another portion of olive oil and fry the eggplant until tender and golden, adding more oil if needed. Once it’s done, I transfer the eggplant to the bowl with the other vegetables and clean the pan again.
I return the skillet to the heat, add a drizzle of olive oil, and cook the onion and celery for about 10 minutes, stirring frequently until softened and lightly caramelized.
I reduce the heat to medium, add the tomato sauce, and let it cook for about 10 minutes, stirring occasionally.
I stir in the olives, halal substitute ingredient, capers, sugar, and the cooked vegetables. I season with salt and pepper to taste and cook for a few minutes, gently mixing everything until the flavors come together.
I turn off the heat and stir in the chopped basil or parsley. I let the caponata cool to room temperature before serving.

Servings and Timing

This recipe serves about 10 people. It takes around 1 hour and 15 minutes in total — about an hour of prep time and 15 minutes of cooking. I love making it earlier in the day or even the day before, as the flavors deepen beautifully over time.

Variations

I sometimes roast the vegetables instead of frying them for a lighter, less oily version. For extra texture, I add toasted pine nuts or raisins for a traditional Sicilian touch. If I want a heartier version, I toss the caponata through pasta or spoon it over grilled chicken or fish.

Storage/Reheating

I store leftover caponata in an airtight container in the refrigerator for up to 5 days. It tastes even better after a day or two as the flavors meld together. I serve it cold or at room temperature, but if I want it warm, I reheat it gently in a pan over low heat. It’s not ideal for freezing, as the vegetables can lose their texture.

FAQs

What is caponata?

It’s a traditional Sicilian dish made with eggplant, peppers, celery, capers, and a sweet-and-sour tomato sauce.

Can I make this recipe vegan?

Yes, it’s naturally vegan as written.

How can I reduce the oil?

I roast the vegetables instead of frying them or cook them in smaller batches with less oil.

Can I make it ahead of time?

Absolutely — the flavors improve after a few hours or overnight in the fridge.

What can I serve with caponata?

I love serving it with crusty bread, crostini, or as a side to grilled meat or fish.

Can I use fresh tomatoes instead of sauce?

Yes, I can replace the sauce with chopped ripe tomatoes or canned crushed tomatoes.

What can I substitute for vinegar?

I use a halal-friendly acidic ingredient to achieve the same tangy balance.

Is it meant to be served hot or cold?

Traditionally, it’s served at room temperature, but it’s delicious warm or chilled.

Can I add garlic or carrots?

While not traditional, a little garlic or finely chopped carrot adds extra sweetness and flavor.

How long does it keep?

Up to 5 days in the fridge — and it only gets tastier as it sits.

Conclusion

I love how this Sicilian Caponata captures the sunny, bold flavors of southern Italy in one colorful dish. The combination of tender vegetables, briny olives, and a sweet-sour sauce makes it a perfect balance of comfort and freshness. Whether I serve it as an appetizer with bread or as a side dish, it’s always a hit for any occasion.