Caponata is bit similar to the well known ratatouille. It's a classic Sicilian recipe, delicious to serve on bread but can also be served as a side dish.

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Veronique van Ohmydish

Made by Véronique

Published at 2018-08-23, this recipe is for 8 people and takes 55 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

55 minutes 8 people Side dishes


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  • 3 eggplants
  • 2 red bell peppers
  • 3 large tomatoes
  • 1 onion
  • 3 garlic cloves
  • 2 celery stalks (we've used baby stalks from our garden)
  • 100 gram green olives
  • 30 gram capers
  • 100 ml white wine vinegar
  • 100 ml water
  • 1 sugar cube (or use a teaspoon of sugar)
  • olive oil
  • pepper and salt to taste
Caponata ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven or other heavy bottomed pan


55 minutes 8 people Side dishes

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Preparation -- 15 minutes

Rinse the eggplants and chop them into cubes. Rinse bell peppers, remove the seeds and also chop them into cubes. Rinse tomatoes, remove the stems and chop into small pieces.

Peel and finely chop the onion and garlic cloves. Divide the olives into halves and finely chop the celery stalks.  


Finishing the caponata -- 40 minutes

Heat a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. Add bell pepper and celery and sauté a few minutes more.

Then also add the finely chopped onion and garlic and after another few minutes also add the tomato pieces. Pour in the white wine vinegar and water along with sugar, olives and capers.

Let it simmer for about half an hour. Season with pepper and salt. Serve warm or cold on bread or as a side dish. You can also pickle this caponata in sterile glass jars to store them for a long time. Enjoy!

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