It’s one of the most famous sicilian dish, with so many versions, all excellent.

My recipe is coming from around Messina.

Whatever is the recipe you taste, eggplants caponata’s alchemy is always a breathtaking surprise.

The proof of the pudding!



5 rounded eggplants

200 gr pickled and stoned green olives

50 gr pine nuts

50/70 gr capers in salt

1 heart part of one celery

evo oil


white vinegar


garlic and onion


Cut the eggplants into small cubes and let them in cold water with salt for one hour.

Then rinse, dry well and fry them in very hot seeds oil (put a toothpick in the hot oil and if it immediately fries put the eggplants in the pot).

Fry them until they become golden brown and then drain them well.

In a large pan put the evo oil and fry, on a medium flame, the garlic and the onion very thin sliced.

Let them cook for a while and then add capers, olives, pine nuts and celery cut into very small cubes.

Cook all the ingredients for 8/10 minutes and add the eggplants drained from oil.

Add half a glass of white vinegar in which you have melted 4 teaspoons of sugar.

Let make all tasty for about 5/10 minutes, then switch the flame off and let the caponata cool for at least 4 hours.

It’s better to cook one day in advance.

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