Sicilian Symphony: Caponata Siciliana

Feast on the quintessence of Sicily with "Sicilian Symphony: Caponata Siciliana," a delectable medley of eggplant, tomatoes, olives, and capers, all enrobed in a sweet and sour glaze. 

Each spoonful is a celebration of textures and tastes, with the eggplant's meaty texture, the capers' briny pop, and the olives' velvety smoothness, all tied together by a caramelized vinegar reduction that dances on the palate.

Sicilian Symphony: Caponata Siciliana

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes


  • Number of Servings: 6
  • Ideal Serving Size: A generous scoop

Nutritional Information (per serving)

  • Calories: Approximately 190 kcal
  • Protein: 3g
  • Carbohydrates: 20g
  • Fat: 12g


  • Eggplants, cubed: 500g
  • Celery, chopped: 100g
  • Onion, diced: 150g
  • Green olives, pitted and sliced: 100g
  • Capers: 30g
  • Tomato passata: 300g
  • White wine vinegar: 50ml
  • Caster sugar: 20g
  • Pine nuts: 30g
  • Olive oil: 50ml
  • Salt and pepper to taste
  • Fresh basil leaves for garnish: 10g

Method of Preparation

  1. Sauté eggplants in olive oil until golden, set aside.
  2. Cook celery and onion until soft, add olives and capers.
  3. Mix in tomato passata, vinegar, and sugar, simmer until thickened.
  4. Combine with eggplants, simmer briefly, then cool to room temperature.
  5. Garnish with toasted pine nuts and fresh basil.

Proven Tips for Culinary Success

  • Salt the eggplants before cooking to draw out moisture.
  • Let the caponata rest for a few hours before serving to allow flavors to meld.

Anticipated FAQs

  • Q: Can Caponata Siciliana be stored? A: Yes, it can be refrigerated for up to 3 days and tastes better as the flavors develop.
  • Q: Is there a substitute for pine nuts? A: Toasted almonds or walnuts can be used as an alternative.