The Sicilian caponata rezept is a classic eggplant stew that is made with tomatoes, other vegetables and olives and capers. It has a great agrodolce “sour and sweet” flavor from the vinegar and golden raisins. It is very easy to make and is versatile for use as an appetizer served with toasted bread, as a main course over fish or tossed into pasta!

Traditionally, it was served in the summer when tomatoes and other vegetables were at their peak of sweetness, but is now commonly made year round. There are many variations of this dish from town to town in Sicily, each with its own special ingredients. Some of the more common ones are listed below:

Taste of Sicily: Authentic Sicilian Caponata Recipe for Culinary Delight

Tomatoes – I like to add some tomato paste for added depth of flavor, but any canned tomatoes should work fine. The more ripe the tomatoes, the better. Onions – you can use yellow or red onions or just plain white onion. Capers – You can use regular green capers or black olives, but Castelvetrano olives are always a good choice. Vinegar – Any kind of vinegar will work, but red wine vinegar is preferred because it gives the dish more depth of flavor. Sugar – A small amount of granulated sugar will help balance the acidity of the vinegar and the saltiness of the capers and olives.

Cook for about 15 minutes or until the liquid has evaporated and the mixture is thick and reaches a nice consistency. Serve warm or cold.