10 Delicious Variations of Sicilian Caponata

Posted on by wf8eq

Here are 10 delicious variations of Sicilian caponata, each offering a unique twist while respecting the dish’s sweet-and-sour soul. Every version includes ingredients and step-by-step instructions.

variations of Sicilian caponata

1. Classic Sicilian Caponata

Ingredients:

  • 2 large eggplants, diced

  • 1 onion, sliced

  • 3 celery stalks, chopped

  • 400 g (14 oz) canned tomatoes

  • 2 tbsp capers

  • 100 g green olives, pitted

  • 3 tbsp red wine vinegar

  • 1 tbsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Salt the eggplant cubes and let drain 30 min; pat dry.

  2. Fry eggplant in olive oil until golden; set aside.

  3. Sauté onion and celery until soft.

  4. Add tomatoes, simmer 15 min.

  5. Stir in olives, capers, vinegar, and sugar; cook 10 min more.

  6. Mix in fried eggplant, season, and let rest overnight for best flavor.

2. Caponata alla Palermitana

Ingredients:

  • 2 eggplants, diced

  • 1 onion, chopped

  • 2 celery stalks

  • 200 g green olives

  • 2 tbsp capers

  • 200 g peeled tomatoes

  • 2 tbsp tomato paste

  • 50 g pine nuts

  • 50 g raisins

  • 3 tbsp white wine vinegar

  • 1 tbsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Fry eggplant cubes until golden; drain.

  2. Sauté onion, celery, tomato paste, and tomatoes.

  3. Add raisins, pine nuts, capers, and olives.

  4. Stir in vinegar and sugar; simmer 5 min.

  5. Add eggplant, mix well, cool, and serve at room temperature.

3. Caponata with Anchovies

Ingredients:

  • 2 eggplants, diced

  • 1 onion, chopped

  • 2 anchovy fillets in oil

  • 2 celery stalks, chopped

  • 300 g cherry tomatoes

  • 2 tbsp capers

  • 100 g green olives

  • 3 tbsp red wine vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant cubes; set aside.

  2. Melt anchovies in olive oil, then add onion and celery.

  3. Add tomatoes, cook 10 min.

  4. Stir in olives, capers, vinegar, and sugar.

  5. Return eggplant, simmer briefly, and serve warm or cold.

4. Caponata with Zucchini and Eggplant

Ingredients:

  • 1 eggplant and 1 zucchini, diced

  • 1 onion, sliced

  • 2 celery stalks

  • 200 g chopped tomatoes

  • 2 tbsp capers

  • 100 g black olives

  • 2 tbsp vinegar

  • 1 tbsp honey

  • Olive oil, salt, pepper

Instructions:

  1. Fry eggplant and zucchini separately until golden.

  2. Sauté onion and celery; add tomatoes.

  3. Add olives, capers, vinegar, and honey.

  4. Mix in eggplant and zucchini, simmer 10 min.

5. Spicy Caponata

Ingredients:

  • 2 eggplants, diced

  • 1 onion, sliced

  • 1 red chili, chopped

  • 2 garlic cloves, minced

  • 3 celery stalks

  • 400 g chopped tomatoes

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant cubes; drain.

  2. Sauté onion, chili, and garlic.

  3. Add celery and tomatoes; cook 15 min.

  4. Stir in capers, vinegar, and sugar.

  5. Add eggplant and simmer 10 min.

6. Caponata with Raisins and Pine Nuts

Ingredients:

  • 2 eggplants

  • 1 onion

  • 2 celery stalks

  • 50 g raisins (soaked)

  • 50 g pine nuts (toasted)

  • 300 g tomatoes

  • 2 tbsp capers

  • 3 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant and set aside.

  2. Sauté onion and celery.

  3. Add tomatoes, capers, vinegar, and sugar.

  4. Stir in raisins, pine nuts, and eggplant; simmer 10 min.

7. Green Olive–Focused Caponata

Ingredients:

  • 2 eggplants

  • 1 onion

  • 4 celery stalks

  • 200 g large green olives

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

  • 300 g tomato passata

Instructions:

  1. Fry eggplant until golden.

  2. Sauté onion and celery until soft.

  3. Add olives, capers, and passata.

  4. Mix in vinegar and sugar; cook 15 min.

  5. Add eggplant, stir, and cool.

8. Grilled Caponata (Healthier Version)

Ingredients:

  • 2 eggplants, sliced

  • 2 zucchinis, sliced

  • 1 red bell pepper, chopped

  • 1 onion, chopped

  • 2 tbsp capers

  • 100 g olives

  • 2 tbsp balsamic vinegar

  • 1 tsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Grill eggplant, zucchini, and pepper; chop.

  2. Sauté onion, add grilled veggies.

  3. Add capers, olives, vinegar, and sugar.

  4. Simmer 10 min; serve warm or cold.

9. Tuna Caponata (Main Course Style)

Ingredients:

  • 2 eggplants, diced

  • 1 onion

  • 1 red pepper

  • 200 g tuna (canned or fresh)

  • 2 celery stalks

  • 300 g tomatoes

  • 2 tbsp capers

  • 3 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant; set aside.

  2. Sauté onion, pepper, and celery.

  3. Add tomatoes, capers, vinegar, and sugar.

  4. Stir in tuna and eggplant, cook 5–7 min.

10. Mushroom and Eggplant Caponata

Ingredients:

  • 1 eggplant, diced

  • 200 g mushrooms, sliced

  • 1 onion

  • 2 celery stalks

  • 300 g tomatoes

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant and mushrooms separately.

  2. Sauté onion and celery, add tomatoes.

  3. Mix in capers, vinegar, and sugar.

  4. Add eggplant and mushrooms, simmer 10 min.