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Caponata with capers and red wine vinegar, served with fresh basil
Sweet and sour Sicilian aubergine stew served with fresh basil leaves.

Caponata with capers & red wine vinegar

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The essence of Sicilian cuisine in a single bowl: the dance of sweet and sour (agrodolce). This is not a simple vegetable stew, but a carefully constructed taste experience where the meaty texture of aubergine drinks in the caramelised medley of tomato, vinegar, and sugar. Best when left to rest for flavours to mature.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan
  • Colander (for aubergine)
  • Kitchen paper

Allergen Information

⚠️ Celery
⚠️ Sulphur dioxide

Instructions

1 ✓

Cut the aubergine into 2 cm cubes, place in a colander, and sprinkle thoroughly with salt. Let stand for 20 minutes, then rinse and wipe dry with kitchen paper.

Tip: Salt draws water from cells (osmosis), so the aubergine structure becomes denser and absorbs less oil during frying.
2 ✓

Heat 2 tablespoons of oil in a large pan, and fry the aubergine cubes until golden brown in batches. When done, remove and set aside.

Tip: If you overcrowd the pan, the vegetable will steam, not fry. The caramelised surface gives the dish its deep flavour.
3 ✓

In the same pan with the remaining oil, sauté the finely chopped onion and thinly sliced celery until translucent. Add the crushed garlic and fry for another minute.

Tip: The crunchy texture of celery provides a pleasant contrast amongst soft vegetables.
4 ✓

Add the diced tomatoes, capers, sugar, and vinegar. Cook over medium heat for 10 minutes until it has a sauce-like consistency.

Tip: The vinegar's acidity and sugar's sweetness react here (agrodolce effect), balancing the tomato flavour.
5 ✓

Put the fried aubergine back into the sauce, toss together, and cook for another 5 minutes for flavours to meld. Taste and season with salt and pepper if necessary.

Tip: At this stage the aubergine soaks up the flavoured juice like a sponge.
6 ✓

Remove from heat and stir in the torn basil. Let cool to lukewarm before serving.

Tip: During resting the flavours 'round out', acids mellow.

Recipe FAQ

The aubergine became bitter, why?
You skipped salting. Salting not only seasons but draws out the vegetable's bitter juice.
Can I eat it warm?
Sure, but caponata really reveals its aromas when lukewarm or at room temperature.

Ingredients

  • 2 pcs Medium aubergines
  • 1 head Red onion
  • 2 cloves Garlic
  • 2 stalks Celery sticks
  • 4 pcs Ripe tomatoes
  • 2 tbsp Capers (rinsed)
  • 2 tbsp Good quality red wine vinegar
  • 1 tsp Sugar
  • 4 tbsp Olive oil
  • 1 handful Fresh basil
  • 1 pinch Salt and freshly ground pepper