Sicilian Caponata With Raisins, Celery & Fresh Herbs

Name: Sicilian Caponata With Raisins, Celery & Fresh Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: ▢ 1 large eggplant or two small eggplants, about 1 3/4 pounds, cut into 1-inch cubes; ▢ 1/2 teaspoon kosher salt; ▢ 4 tablespoons extra-virgin olive oil divided; ▢ 1 medium yellow onion chopped; ▢ 1 whole red bell pepper chopped; ▢ 2 stalks celery sliced; ▢ ground black pepper to taste; ▢ 2 cloves garlic minced; ▢ 1 can (14 ounces) crushed fire-roasted diced tomatoes; ▢ 1/4 cup green olives (Castelvetrano) pitted and roughly chopped; ▢ 1/4 cup raisins golden or black; ▢ 3 tablespoons red wine vinegar to taste; ▢ 2 tablespoons capers drained; ▢ 1 tablespoon sugar; ▢ 1/4 teaspoon red pepper flakes; ▢ 1 bay leaf; ▢ 1/4 cup fresh mint chopped; ▢ 1/4 cup flat-leaf parsley chopped

by A Sweet Thyme | Gwen

6 servings

1 hr

Sicilian Caponata is a classic eggplant dish that's sweet, tangy, and full of Mediterranean flavor. My version adds raisins, celery, and capers with fresh mint and parsley for a bright finish. It's easy to make and delicious served warm or cold alongside chicken or fish.

sicilian caponata with raisins celery fresh herbs, A white bowl filled with colorful Sicilian caponata featuring chunks of eggplant tomatoes bell peppers and herbs garnished with fresh mint leaves A spoon rests in the bowl on a light surface

A white bowl filled with colorful Sicilian caponata, featuring chunks of eggplant, tomatoes, bell peppers, and herbs, garnished with fresh mint leaves. A spoon rests in the bowl on a light surface.

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I tasted caponata years ago at a cozy Italian restaurant and was hooked on the balance of sweet and savory flavors. Since then, I've tested my own version using simple ingredients like eggplant, celery, raisins, and capers. The combination of vinegar, olive oil, and fresh herbs brings everything together into a simple yet delicious Mediterranean side dish.

What Is Caponata?

Caponata is a traditional Sicilian dish made with eggplant, celery, capers, and a touch of sweetness from raisins or vinegar.

It's known for its agrodolce flavor, a mix of sweet and tangy that's a hallmark of Sicilian cooking. Every family in Sicily seems to have its own version and ingredients can vary from town to town.

Unlike French ratatouille, which is more of a stewed vegetable dish, caponata has a bright, bold flavor and a mix of soft and crisp textures. The vegetables are cooked separately, then simmered together so each keeps its shape. It's hearty enough to stand on its own but is often served as an appetizer, side dish, or spread on crusty bread.

Ingredients

You will need the following ingredients to make this Sicilian eggplant recipe:

A flat lay of ingredients labeled for Sicilian caponata, including eggplant, tomatoes, celery, olives, capers, red wine vinegar, olive oil, garlic, raisins, onion, bay leaf, sugar, red pepper flakes, mint, parsley, red bell pepper, and salt & pepper.

Ingredient Notes

Eggplant: I roast the eggplant with olive oil and salt until golden and tender instead of salting it ahead, which keeps things simple and provides great texture.
Celery: It might seem unexpected, but celery adds a light crunch and balances the richness of the eggplant. I love the freshness it brings to each bite. Don't skip adding the leaves of the celery, which add more flavor than the stalk.
Raisins: A handful of raisins gives caponata its signature sweet note and ties beautifully into the Sicilian sweet-and-sour flavor. You can use either black or golden raisins. Both give the same amount of sweetness.
Capers: Their briny, tangy bite keeps the dish from tasting too sweet and adds a burst of Mediterranean flavor.
Fresh Herbs: I use both mint and parsley to brighten the whole dish. The combination keeps the flavors fresh and lively, whether you serve it warm or cold.

See the recipe card for quantities.

How To Make Caponata: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

sicilian caponata with raisins celery fresh herbs, A baking tray filled with evenly spread uncooked diced eggplant pieces perfect for Sicilian caponata ready for roasting The eggplant cubes vary in size and color from pale yellow to deep purple

A baking tray filled with evenly spread, uncooked, diced eggplant pieces-perfect for Sicilian caponata-ready for roasting. The eggplant cubes vary in size and color, from pale yellow to deep purple.

Step 1: Preheat the oven and prepare a sheet pan with parchment paper. Place the eggplant on the sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes.

sicilian caponata with raisins celery fresh herbs, A close up of a pot with saut ed diced onions red bell peppers and chopped green herbs all lightly cooked and mixed together for a Sicilian caponata A white circle with the number 2 is in the bottom left corner

A close-up of a pot with sautéed diced onions, red bell peppers, and chopped green herbs, all lightly cooked and mixed together for a Sicilian caponata. A white circle with the number 2 is in the bottom left corner.

Step 2: In a medium pot, add the rest of the olive oil, onion, bell pepper, celery, salt, and a few twists of black pepper. Cook until the onions are soft and starting to turn golden in about 10 minutes.

sicilian caponata with raisins celery fresh herbs, A pot filled with Sicilian caponata a chunky tomato based stew featuring diced tomatoes onions green olives capers red peppers and a bay leaf simmering together in a rich sauce

A pot filled with Sicilian caponata, a chunky tomato-based stew featuring diced tomatoes, onions, green olives, capers, red peppers, and a bay leaf simmering together in a rich sauce.

Step 3: Add the garlic and stir for about 30 seconds. Add the tomatoes, olives, raisins, vinegar, capers, sugar, red pepper flakes, and bay leaf. Stir to combine and simmer on medium-low heat for about 10 minutes.

sicilian caponata with raisins celery fresh herbs, A close up of a pan filled with cooked ratatouille reminiscent of Sicilian caponata featuring chopped eggplant red bell peppers tomatoes onions and fresh herbs A white circle with the number 4 is visible in the bottom left corner

A close-up of a pan filled with cooked ratatouille, reminiscent of Sicilian caponata, featuring chopped eggplant, red bell peppers, tomatoes, onions, and fresh herbs. A white circle with the number 4 is visible in the bottom left corner.

Step 4: Remove from heat and discard the bay leaf. Stir in the roasted eggplant and cook for another 2-3 minutes. Remove from the heat and stir in the fresh herbs.

Pro Tip

Make it a day ahead. Caponata tastes even better the next day when the flavors have melded together. Serve it cold for an easy Mediterranean side that's perfect for entertaining or meal prep.

Variations

Crunch: Stir in toasted pine nuts or almonds before serving for extra texture. Some traditional recipes call for pine nuts, but I chose not to add them in my recipe as I wanted to keep the recipe nut-free.
Herbs: Swap the mint and parsley for basil or oregano if that's what you have on hand. Each gives the caponata a slightly different flavor. It is all delicious!
Vegetables: Zucchini, red peppers, or even fennel can be added or swapped for part of the eggplant. It's a great way to use what's in season.
Serve: Spoon it over crostini for an appetizer, toss it with pasta, or enjoy it as a side with grilled chicken or fish.

Caponata is one of those dishes that works with almost anything. I love serving it with Grilled Za'atar Chicken or spooning it alongside Mediterranean Rice. It's also great with Shrimp Oreganata or a simple side like Roasted Zucchini Slices.

For a light appetizer, pile it on crostini or serve with warm pita or pita chips. You can even use leftovers as a topping for pasta or grains for a quick Mediterranean lunch.

sicilian caponata with raisins celery fresh herbs, A spoonful of chunky vegetable ratatouille reminiscent of Sicilian caponata with eggplant tomatoes and herbs is held above a white bowl Fresh mint garnishes the dish with a wooden spoon and green napkin beside it Crackers are in the background

A spoonful of chunky vegetable ratatouille reminiscent of Sicilian caponata with eggplant, tomatoes, and herbs is held above a white bowl. Fresh mint garnishes the dish, with a wooden spoon and green napkin beside it. Crackers are in the background.

Frequently Asked Questions

Should caponata be served hot or cold?

It can be enjoyed either way. I prefer it cold or at room temperature, especially as a side dish for grilled chicken or fish.

Can I freeze caponata?

You can, but it's best fresh or refrigerated for up to five days. Freezing may slightly change the texture of the eggplant.

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Sicilian Caponata With Raisins, Celery & Fresh Herbs

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Recipe details

Yield 6 servings
Time spent: Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

▢ 1 large eggplant or two small eggplants, about 1 3/4 pounds, cut into 1-inch cubes
▢ 1/2 teaspoon kosher salt
▢ 4 tablespoons extra-virgin olive oil divided
▢ 1 medium yellow onion chopped
▢ 1 whole red bell pepper chopped
▢ 2 stalks celery sliced
▢ ground black pepper to taste
▢ 2 cloves garlic minced
▢ 1 can (14 ounces) crushed fire-roasted diced tomatoes
▢ 1/4 cup green olives (Castelvetrano) pitted and roughly chopped
▢ 1/4 cup raisins golden or black
▢ 3 tablespoons red wine vinegar to taste
▢ 2 tablespoons capers drained
▢ 1 tablespoon sugar
▢ 1/4 teaspoon red pepper flakes
▢ 1 bay leaf
▢ 1/4 cup fresh mint chopped
▢ 1/4 cup flat-leaf parsley chopped

Instructions

Preheat the oven to 450℉. LIne a sheet pan with parchment paper.
Place the cubed eggplant on the sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle with ¼ teaspoon of salt. Toss to coat. 1 large eggplant, ½ teaspoon kosher salt, 4 tablespoons extra-virgin olive oil
Roast the eggplant in the oven for 30 minutes, stirring halfway through, until golden.
While the eggplant is roasting, add the rest of the olive oil in a medium pot or Dutch oven over medium heat.
Add the onion, bell pepper and celery. Season with the remaining salt and a couple of twists of black pepper. 1 medium yellow onion, 1 whole red bell pepper, 2 stalks celery, ground black pepper
Cook until the onions are tender and starting to turn golden, about 10 minutes, stirring often.
Add the garlic and stir for 30 seconds. 2 cloves garlic
Add the tomatoes and stir to combine. 1 can (14 ounces) crushed fire-roasted diced tomatoes
Add the olives, raisins, vinegar, capers, sugar, red pepper flakes, and bay leaf. Stir to combine. ¼ cup green olives (Castelvetrano), ¼ cup raisins, 3 tablespoons red wine vinegar, 2 tablespoons capers, 1 tablespoon sugar, ¼ teaspoon red pepper flakes, 1 bay leaf
Simmer on medium-low heat for 10 minutes. Stir occasionally.
Remove from the heat and discard the bay leaf.
Stir in the roasted eggplant and cook for 2-3 minutes.
Remove the pot from the heat and stir in the fresh herbs. ¼ cup fresh mint, ¼ cup flat-leaf parsley
Adjust the seasonings to taste (see notes).
For the best flavor, let the caponata sit for at least 30 minutes before serving. Serve warm or at room temperature but it is delicious cold as well.

Tips

Adjust the flavor to your taste buds: Add more vinegar one tablespoon at a time, sugar by the teaspoon, red pepper flakes by the ¼ teaspoon, or salt. Personally, I like more vinegar and more red pepper flakes.
The vegetables can be flexible. You can add extra or omit one entirely. I sometimes add summer squash or zucchini. If you don't like raisins, leave them out. Pine nuts are a nice addition sprinkled on top which is a Sicilian variety.
This recipe is naturally gluten-free and if you are vegan, sub out the sugar for honey.
Store it in an airtight container in the refrigerator for up to five days. The flavors actually improve as it sits, so it’s even better the next day.
If you’d like to freeze it, let the caponata cool completely before transferring it to a freezer-safe container. It will keep for up to two months. Thaw it in the refrigerator overnight, then bring it to room temperature before serving.
For the best texture, stir in a little olive oil and a squeeze of lemon before serving leftovers to freshen the flavor.
Serve the caponata as a side dish (either hot or cold) for the French Onion Chicken or the Flank Steak. I also like serving it as part of mezze platter or on my homemade Pita Chips.

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