Traditional Caponata Recipe – A Celebration of Sicilian Flavours with Olive Oil

Caponata is one of Sicily’s most beloved dishes, a warm, savoury-sweet mix of vegetables that sings with the flavors of the island. With tender eggplant, tangy capers, and the subtle richness of Extra virgin olive oil SAALGA IGP Bella Sicilia , this dish is perfect as an appetizer, a side dish, or even a topping for crunchy bread.

Ready to savour a true taste of Sicily? Here’s a step-by-step guide to making classic Caponata that’ll fill your kitchen with the aromas of the Mediterranean.

Ingredients

To serve 4–6 people, you’ll need:

• 2 medium eggplants, diced into 1-inch cubes

• 1/3 Extra virgin olive oil SAALGA IGP Bella Sicilia cup(plus more for drizzling)

• 1 medium onion, finely chopped

• 3 stalks celery, chopped

• 1 red bell pepper, chopped

• 4–5 ripe tomatoes, peeled and diced (or 1 can diced tomatoes)

• 1/3 cup green olives, pitted and sliced

• 2 tbsp capers, rinsed and drained

• 2 tbsp pine nuts (optional, for extra flavor)

• 2 tbsp raisins (optional, for a traditional sweet touch)

• 2 tbsp red wine vinegar

• 1 tbsp sugar

• Salt and pepper to taste

• Fresh basil leaves for garnish

Instructions

1. Prepare the Eggplant:

   • Begin by placing the diced eggplant in a colander and sprinkling it with salt. Let it sit for about 30 minutes to draw out any bitterness. After 30 minutes, rinse the eggplant and pat it dry with a clean towel.

2. Sauté the Vegetables:

   • In a large skillet, heat 2–3 tablespoons of Extra Virgin Olive Oil over medium heat. Add the eggplant in batches, frying until golden and tender, about 5–7 minutes per batch. Set the fried eggplant aside on a plate lined with a paper towel to drain any excess oil.

3. Cook the Caponata Mix:

   • In the same skillet, add another tablespoon of olive oil. Add the onion, celery, and red bell pepper, and cook until softened, about 5 minutes. Stir in the diced tomatoes and let them simmer until they start to break down, about 8–10 minutes.

4. Add Flavor with Olives and Capers:

   • Once the tomatoes are cooked down, add the fried eggplant, green olives, capers, pine nuts, and raisins to the skillet. Stir to combine all the ingredients.

5. Create the Sweet-Sour Balance:

   • In a small bowl, mix the red wine vinegar with the sugar, then pour it over the vegetables. Stir well and season with salt and pepper to taste. Let everything cook together for another 10 minutes, allowing the flavors to meld into the perfect blend of tangy and savory.

6. Serve and Garnish:

   • Caponata is best served at room temperature, so allow it to cool slightly. For a classic Sicilian presentation, drizzle a little extra Miss Trinacria olive oil over the top and garnish with fresh basil leaves. Serve with toasted bread, as a side dish, or as a topping for pasta or grilled meats.

A Taste of Sicily in Every Bite

Every spoonful of caponata brings you the essence of Sicily’s cuisine: bold, fresh, and balanced with that perfect touch of agrodolce (sweet and sour). The addition of Extra virgin olive oil SAALGA IGP Bella Sicilia not only enhances the flavours but adds a rich, fruity aroma that brings out the best in each ingredient.

Buon appetito! - Miss Trinacria xx