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    Home » Recipes » Vegetarian Appetizers

    Sicilian Caponata Recipe

    Published: Nov 6, 2022 by Chef Dennis Littley

    181 shares
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    • Yummly
    5 from 41 votes
    Jump to Recipe Print Recipe

    Sicilian Caponata is a vegetable mixture that works as an accompaniment for meats and seafood, and also makes a delicious appetizer served room temperature with fresh crusty bread or crispy bruschetta.

    It’s important to use roasted eggplant as the base of this dish, roasted zucchini also helps create the foundation for this dish. Don’t use fried eggplant or stove-cooked eggplant for this dish.

    sicilian caponata in a glass bowl

    The combination of savory, sweet, and sour flavors elevates caponata a new level of deliciousness! The roasted eggplant (and zucchini) adds a creamy texture, making this tasty vegetable relish almost spreadable.

    sicilian caponata in a glass bowl

    Some recipes compare caponata to ratatouille, and some recipes make it in the same manner, but it’s not really caponata when it’s cooked stovetop. When it comes to Sicilian Cuisine, you won’t often find garlic cloves or onion in Sicilian Caponata as their flavors tend to overpower the rest of the ingredients. I also prefer the fuller flavor of roasted red peppers to that of red bell peppers.

    Just remember, you’ll find as many different Caponata recipes as there are Italian Grandmothers.

    Ingredients to make Sicilian Caponata

    ingredients to make recipe

    Let’s start by gathering the ingredients we need to make Sicilian Caponata. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Caponata is made using fresh vegetables and simple pantry ingredients:

    • eggplant
    • zucchini
    • tomato
    • green olives
    • Kalamata or black olives
    • roasted red peppers
    • capers
    • red wine vinegar or balsamic vinegar
    • olive oil
    • Italian parsley
    • basil
    • sugar
    • red pepper flakes
    • salt

    How to make Sicilian Caponata

    seasoned eggplant and zucchini planks on a sheet pan

    The first step is prepping the eggplant and zucchini for roasting. Brush the veggies with olive oil and season with salt and pepper and set on a sheet pan.

    roasted eggplant and zucchini planks on a sheet pan

    Place the sheet pan of prepared veggies on the center rack of a 350-degree preheated oven and roast the vegetables for 18-20 minutes.

    *Let the eggplant and zucchini cool before chopping.

    While the roasted vegetables are cooling put the dressing for my Sicilian Caponata together.

    dressing for recipe

    Blend the vinegar, olive oil, salt, red pepper flakes and just a bit of sugar together to make the dressing for the caponata,

    ingredients in a large glass bowl
    • Place the chopped vegetables, olives and capers in a large mixing bowl.
    • mix the ingredients together.
    • Add the dressing to the mixture and mix together.

    Don’t be tempted to use tomato sauce, crushed tomatoes or tomato paste to make this dish. You’ll end up with more of a salsa than caponata and trust me, you won’t be happy with the results.

    basil and parsley added to vmixture

    Add the chopped Italian parsley and chopped fresh basil to the vegetable mixture and blend together.

    sicilian caponata in a glass bowl

    If there is any left after the first day, you’ll find that my Sicilian Caponata tastes even better the next day when the flavors have a chance to come together. If you have time make this a day before you need it.

    italian meats and cheese with Caponata on a section of a baguette with the top on the side

    One of my favorite uses for Sicilian Caponata is as a spread on Italian meat sandwiches…OMG delicious!

    Recipe FAQ’s

    What does the word caponata mean?

    In the Italian dialect of Sicilian, capunata is the word for a sailor’s dish of bread steeped in oil and vinegar and chopped vegetables.

    What is the difference between caponata and ratatouille?

    The main difference is other than roasting the eggplant and zucchini, Sicilian caponata is not cooked. You’ll also find olives and capers in caponata, which are not included in ratatouille.

    More Recipes You’ll Love!

    • Pasta alla Caponata
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    • Pasta Aglio e Olio with Broccoli Rabe
    • French Ratatouille Recipe

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    sicilian caponata in a glass bowl
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    5 from 41 votes

    Sicilian Caponata

    Caponata is a simple and delicious blend that you'll find many uses for, on pasta, sandwiches, grilled foods and bruschetta!
    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins
    Course: Appetizer, Topping
    Cuisine: Italian, sicilian
    Servings: 8
    Calories: 69kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 medium eggplant peeled and sliced longway into planks – roasted and chopped
    • 2 small zucchini sliced long into planks – roasted and chopped
    • 1 cup tomato chopped
    • ½ cup green olives chopped
    • ⅓ cup Kalamata olives or black olives – chopped
    • ½ cup roasted red peppers chopped
    • ¼ cup capers
    • 1 tablespoon basil fine chop
    • 1 tablespoon Italian parsley fine chop
    • ¼ cup vinegar
    • 1 tablespoon extra virgin olive oil
    • 1 tbsp sugar
    • ⅛ tsp red pepper flakes
    • ½ tsp sea salt
    US Customary – Metric
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    Instructions

    • Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
    • Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
    • Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.

    Nutrition

    Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 641mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Vegetarian Appetizers

    • How to Make Stuffed Zucchini Blossoms – an Italian Classic
    • How to make Homemade Corn Fritters and Black Bean-Corn Salsa

    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. John

      December 16, 2022 at 7:21 pm

      5 stars
      Chef Dennis! I have noticed there seemingly endless variations of caponata. Some even using dark chocolate and raisins and toasted nuts! I am tempted to try a tiny bit of citrus peel myself! I see that you don’t salt the eggplant and zucchini slices first in order to partially dehydrate and “soften” the raw eggplant flavor. How come?

      Reply
      • Chef Dennis Littley

        December 16, 2022 at 10:07 pm

        I don’t use raw eggplant or zucchini; that’s why I don’t salt them. I roast or grill the eggplant and zucchini

        Reply
    2. Anne Alesauskas

      June 23, 2014 at 1:19 pm

      5 stars
      Hi Chef Dennis! I have been missing in action for the better part of 9 months and lost 50 pounds so I had to stay away from all food blogs-including my own. But now I am slowly getting back to being able to look at delicious food again and figuring out a way to adapt it to my new eating lifestyle. This looks fabulous and the veggies are up my alley! Anne of anniebakes

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 3:07 pm

        hi Anne

        its so nice to hear from you and congratulations on your weight loss!! I could use to lose 50 lbs myself. This was a very simple and delicious recipe and I hope you enjoy it!

        Cheers
        Dennis

        Reply
    3. Jennifer Essad

      June 22, 2014 at 11:20 pm

      5 stars
      I’m anxious to make this, we love Italian Subs and muffaletta sandwiches, I love to try this mixed into cream cheese for serving w/crackers – thanks for sharing

      Reply
      • Chef Dennis Littley

        June 23, 2014 at 7:47 am

        you’re welcome Jennifer, and this will be pretty close to a Muffaletta, and I think you’ll find the flavors even better!

        Reply
    4. Robyn @ simply fresh dinners

      June 22, 2014 at 4:21 pm

      5 stars
      I will admit to never having made this before but your directions are so simple, I will do it! I love the versatility! Thanks for sharing this fabulous recipe, Chef Dennis!

      Reply
      • Chef Dennis Littley

        June 22, 2014 at 9:49 pm

        You’re welcome Robyn and I hope you enjoy it as much as we do!

        Reply

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