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Verona (Italy)
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Main course
Vegan
Food Flavour DNA
Nutritional Values
320kcal
6gProtein
40gCarbs
18gFat
11gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥜 Nuts
Caponata
How to order / say it
Say it
Caponata — [ka-poh-NAH-tah]
Order
I'd like the caponata, please.
Locally
Vorrei la caponata, per favore.
Say locally
A sweet and sour eggplant stew from Sicily.
Why try it?
Caponata showcases the Sicilian love of sweet and sour flavors, combining vegetables and a sweetened vinegar dressing. It's a vibrant and versatile dish that can be used as a side, entrée, or topping.
How it tastes
The tanginess from the vinegar and sweetness from tomatoes and raisins create a balanced flavor profile, accented by the tender texture of cooked eggplant and the crunch of pine nuts.
Origin & History — first documented: 1700
Originating as a mariner’s meal in Sicily, caponata has evolved throughout centuries with countless regional variations. The dish as enjoyed now, with its sweet and sour sauce, reflects centuries of Mediterranean influences in Sicilian cuisine.
Recipe
Ingredients
- 🥕 500 g eggplant
- 🥕 300 g tomatoes
- 🥕 200 g celery
- 🧄 1 medium onion
- 🥕 100 g green olives
- 🥜 50 g pine nuts
- 🍯 50 g raisins
- 🍋 100 ml red wine vinegar
- 🫒 50 ml olive oil
Method
- 1 Chop the eggplant into small cubes and fry until golden brown in olive oil.
- 2 Sauté onions, celery, and tomatoes until soft.
- 3 Add olives, raisins, pine nuts, and fried eggplant to the tomato mixture.
- 4 Stir in the vinegar and simmer briefly to combine the flavors.
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