Caponata Recipe: How to Make Italian Caponata
Written by MasterClass
Last updated: Sep 1, 2024 • 2 min read
Caponata is a flavorful eggplant dish from Sicily that's best made the day before you plan to serve it.
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What Is Caponata?
Caponata is a Sicilian dish of fried eggplant combined with other vegetables in an agrodolce, or sweet and sour sauce. It is often served at room temperature as an appetizer or side dish, sometimes with crostini.
Caponata vs. Ratatouille: What’s the Difference?
Caponata and ratatouille are both French eggplant salads from the Mediterranean that taste better the next day and are served with crusty bread. There are five key differences between these two eggplant recipes:
- 1. Sauce: Sicilian caponata is cooked in an agrodolce (sweet and sour sauce). Caponata recipes typically include vinegar and sugar or honey, and the finished product should taste somewhat tart. French ratatouille is not meant to taste sour; the dish’s only acidity comes from tomatoes.
- 2. Cooking method: To make caponata, the eggplant is deep-fried in oil. There are many methods for making ratatouille, but most call for sautéing, baking, or stewing the eggplant—not deep-frying it.
- 3. Vegetables: Caponata traditionally includes celery, which is not typical of ratatouille, and ratatouille often features zucchini and red bell peppers, which are not generally used in caponata.
- 4. Capers and green olives: Caponata typically includes capers and green olives, which add even more sour flavor. Ratatouille is not made with capers or olives; instead, it gets a jolt of flavor from garlic cloves, which are not often found in Italian caponata.
- 5. Herbs: Caponata is sometimes garnished with parsley or mint. Ratatouille usually incorporates several herbs, such as fresh basil, bay leaf, and thyme.
Simple Italian Caponata Recipe
makes
prep time
30 mintotal time
50 mincook time
20 minIngredients
- 1
Bring a large pot of salted water to a boil and add the celery slices.
- 2
Simmer the celery until just barely tender, about 5 minutes.
- 3
Drain in a colander and set aside.
- 4
In a Dutch oven or large skillet over medium heat, heat about 1½ inches of vegetable oil until shimmering.
- 5
Deep-fry the eggplant in batches, turning as needed, until golden brown on all sides.
- 6
Drain the fried eggplant on paper towels or a wire rack set over a baking sheet.
- 7
Season the fried eggplant with salt.
- 8
Deep-fry the remaining eggplant.
- 9
In a Dutch oven or large skillet over medium heat, heat the olive oil until shimmering.
- 10
Add onion and sauté until softened, about 5 minutes.
- 11
Add the drained celery, raisins (if using), olives, capers, tomato sauce, vinegar, and sugar.
- 12
Bring to a simmer and add red pepper flakes if desired.
- 13
Add the eggplant to the pot and stir to coat. Simmer until flavors have melded, about 3 minutes.
- 14
Taste and add more salt, vinegar, sugar, or red pepper flakes as needed.
- 15
Transfer to a serving dish or resealable container. Caponata tastes best the day after it is made.
- 16
Serve cold or room temperature.
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