• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Appetizers

    Sicilian Caponata

    Published: Aug 25, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    There are lots of versions of Caponata but this easy Sicilian Caponata is sure to please!

    I enoyed this first at a wine tasting and was so glad when the hostess shard the recipe!!

    This is a great appetizer dish because you can serve it room temperature or chilled. It also makes a great addition to a charcuterie platter.

    Decades or centuries ago it was serve as a main course but nowadays you tend to see it as an appetizer. Having said that you could also serve it like you would a chutney as an accent to eggplant parmigiana or chicken parmigiana.

    This makes a great choice for a picnic as well since it is easy to transport and serve lightly chilled or ambient temperature. There is no meat or dairy or mayonnaise that concern many picnic goers.

    You just need a cracker or bread to serve as your delivery mechanism! Having said that I have seen it served in a tiny cup with a tiny spoon, as is, for low carb folks.

    This recipe is also gluten free, vegetarian, vegan and low carb so it ticks a lot of boxes for people on specific food regimes!

    The recipe as written makes about 3 cups so you may want to consider halving it if you are not serving a crowd.

    Chef's Tips

    • amount will vary depending on the size of your eggplant
    • dice the vegetables finely and try to make them similar in size
    • unseasoned tomato sauce is fine. A lightly seasoned sauce would also be fine but avoid heavily seasoned ones or that flavour will dominate the caponata and overwhelm the other ingredients.

    Wine Pairing for Sicilian Caponata

    Keeping with the Sicilian theme would be fun so on the red spectrum you could look for a Nero d'Avola, Nerello Mascalese or Etna Rosso. Otherwise look for a flavourful red like a Merlot, Barbera or Ripasso.

    On the white spectrum look for Grillo or Etna Bianco if you want the Sicilian theme. Otherwise a White Grenache, a medium bodied Chardonnay or a white Bordeaux blend.

    If you are looking for more Eggplant recipes consider this Baba Ganoush-type Roasted Eggplant Dip - no tahini required!

    Close up of bowl of creamy eggplant dip with olive oil drizzled on top.

    or consider serving the Caponata beside this Eggplant Parmigiana.

    Eggplant Parmigiana scallop beside caesar salad on a plate

    Close up of eggplant, olives, raisins and carrots in Sicilian Caponata mix.

    Sicilian Caponata

    A great appetizer you can serve room temperature or chilled.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 25 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 55 minutes mins
    Servings: 3 cups

    Ingredients

    • 2 medium eggplants
    • 3 Tbsps Extra Virgin Olive Oil divided 2 + 1
    • 2 celery stalks peeled and ends trimmed
    • 3 medium carrots peeled and ends trimmed
    • 1 medium onion
    • ⅓ cup tomato sauce basic is fine
    • 10 large olives pitted and finely chopped
    • 2 Tbsps capers rough chopped
    • ⅓ cup roasted almonds rough chopped
    • ⅔ cup raisins rough chopped
    • 2 Tbsps honey
    • 1 small bunch of basil chopped finely
    • ½ cup red wine vinegar
    • salt and pepper to taste

    Instructions

    • Wash and trim the stem off the eggplant. Dice finely. Heat olive oil in a very large non-stick pan or dutch oven, over medium heat and fry the eggplant. Transfer to a large bowl.
    • Mince the onion, celery and carrot. Heat the remaining tablespoon of oil and cook the onion until translucent, about 7 minutes. Add the celery and carrot and cook a further 8-10 minutes until carrots are soft.
    • Add the tomato sauce and basil leaves and cook a further 10 minutes.
    • Return eggplant to the skillet, salt and pepper liberally. Add the almonds, capers, olives, raisins, honey and vinegar. Cook until vinegar has evaporated, then remove pan from heat.
    • Allow to cool to room temperature. Serve room temperature or chilled.
    • This also freezes well. Flavours and textures hold up very well. Store in serving size airtight containers up to 3 months. Defrost and serve!

    Notes

    Nutrition is per Tablespoon

    Nutrition

    Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 34mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.