Aubergines caponata


This tasty and delicious dish can be prepared according to dozens of recipes, one better than the other, often handed down from mother to daughter, as if it were part of the dowry. It is certain that the aubergines, and the delicious sweet and sour sauce with which they marry, have Arab origins.

  • Sicilian typical dishes
  • aubergines caponata
  • melanzane Sicilia

Side Dish




For 6 people:

• 2 aubergines

• ½ onion

• 2 cloves of garlic

• ½ stick of celery

• 150 g green olives or pitted black olives

• 50 g salted capers 

• 60 g pine nuts

• basil to taste

• 15 g extra virgin olive oil

• 50 g sugar

• 1 orange

• 400 g cherry tomato sauce

• 300  g  seed oil to fry the aubergines

• 50 g white wine vinegar

• salt and pepper to taste

• almonds, chocolate to taste


1. Peel the aubergines, cut into slices 3 cm thick and salt them.

2. Rinse the aubergines and put them to dry; cut them into regular cubes.

3. Peel the celery and make it in cubes, such as the aubergines; boil it for 3-4 minutes in salted water and dry it on a clean cloth.

4. Slice the onions and dry them over a very low heat in a large frying pan along with 15 g of extra virgin olive oil for about 10 minutes.

5. Put the celery, the pine nuts, the olives cut in two and the rinsed capers together with the dried onion in a pan and left them cook over a high heat for about ten minutes. Then, add the tomato sauce, salt and pepper.

6. Fry the aubergines for about ten minutes in plenty of oil and place them on an cloth.

7. Add the aubergines to the mixture in a pan and mix over medium heat; first add the sugar and then the vinegar and simmer for 15 minutes until the mixture is quite dry.

8. Add the basil and mix everything, letting it to cool well. Garnish the caponata with slices of orange, or with a sprinkling of chocolate and toasted almonds. Your caponata is ready, you just have to taste it!