Caponata is a typically Sicilian sweet and sour dish made with eggplant, tomatoes, olives, onions and celery. It’s the equivalent of the French Ratatouille as it’s deliciously flavorful and full of Mediterranean tastes. This simple and authentic recipe transports you straight to Italy with its fresh ingredients and unique flavor blend. Perfect as an appetizer or side dish. This Caponata is sure to be a hit at your next family gathering or dinner party with friends.

Tomatoes and eggplants for a delicious Caponata
Tomatoes and eggplants for a delicious Caponata


Caponata is full of vegetables but also plenty of seafood such as tuna and anchovy.

  • 4 eggplants
  • 4 tablespoons capers
  • 1 celery heart
  • 6 anchovies
  • 4 onions
  • 12 tomatoes
  • 1 tablespoon sugar
  • 6 cl vinegar
  • 1 can of oil-packed tuna
  • olives


How to make Caponata, the Italian Ratatouille, a dish full of Mediterranean flavor, with a lot of vegetables but also tuna and anchovies.

  1. Begin by blanching the celery heart cut into thin sticks for about 8 minutes. This will help soften the celery while preserving its crunchy texture.
  2. In a large skillet, sauté the onions sliced into rings. Then add the diced tomatoes, season with salt to taste, and incorporate fresh or dried herbs such as basil, oregano, or thyme to flavor the mixture. Let it cook around 1 hour, further and add 3tbs sugar and vinegar, let cook for 10 min more;
  3. Meanwhile, in another skillet, fry the cubed eggplants until tender and golden. Then add the blanched celery, anchovies, and simmer for a few minutes to allow the flavors to blend harmoniously.
  4. Finally, add the capers and olives to the mixture, then stir in the sugar and vinegar to balance the flavors and add a touch of acidity.
  5. For a final touch, add the drained oil-packed tuna to the Caponata and simmer for a few more minutes to warm everything through.
  6. Serve hot or at room temperature, accompanied by slices of crusty bread or as a side to other traditional Italian dishes.
Tomatoes and eggplants for a delicious Caponata
Tomatoes and eggplants for a delicious Caponata

This Sicilian Caponata is a true delight for the taste buds, blending the flavors of creamy eggplant, crunchy celery, salty anchovies, and tangy capers in perfect harmony. Try this recipe at home and let yourself be transported to Sicily with every bite!

Serve it at room temperature as a starter. This is my favorite dish that I love so much!

And now would you like to take an online cooking class for preparing either the French Ratatouille or the Italian Caponata ?

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