Sicilian Caponata

Famous Sicilian dish, appreciated even at the most exclusive tables. It takes patience for the cooking of the various ingredients, but that makes all the difference between a “Sicilian caponata” and an even excellent dish of vegetables like the caponata.


  • 2 medium eggplants
  • 2 peppers
  • 2 onions 4 tomatoes ripe but firm
  • 1 stalk celery (about 200 grams)
  • 100g of pitted green olives
  • 2 tablespoons salted capers
  • 2 teaspoons sugar
  • 1 dl vinegar
  • 1 tablespoon pine nuts
  • 2 full spoons of raisins
  • extra virgin olive oil


  1. Dice the eggplant with the skin, salt them and leave them at least half an hour to lose their bitter taste
  2. Cut the celery into small cubes and let it boil for 4-5 minutes
  3. Soften the raisins for 10 minutes in a glass of warm water
  4. Put plenty of oil in a pan and fry the eggplant until it is cooked, then remove them and let them dry on kitchen paper
  5. In the pan put the sliced onion and toss for 2 minutes over low heat, without blackening
  6. Add the peppers cut into strips and cook for another 2-3 minutes
  7. Add the drained celery, diced tomatoes and olives: bring to a slight boil and cook for 10 minutes
  8. Add the eggplant, capers, pine nuts , the drained raisins, sugar, vinegar and go on cooking for another 5 minutes, letting the vinegar evaporate completely
  9. Season with salt and stir well, then let it rest for at least a couple of hours: to be served at room temperature or even slightly refreshed
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