Sicilian Caponata

Print this page
Sicilian Caponata


  • 3 aubergines
  • 180 gr tomato puree
  • 160 ml of white wine vinegar
  • 100 gr white sliced olives
  • 50 gr of sugar
  • 1 red onions
  • 2 stalks of celery
  • 20 capers
  • oil for frying
  • extra virgin oil of olive (6 spoons)
  • Salt and pepper


Cut the aubergines into cubes and add salt and leave to drain for at least an hour. Wring the aubergines with your hands, dry them with kitchen paper and finally fry in deep seed oil.

Cut the onion into thin slices and cook over low heat until softened well. Add the passata, vinegar, sugar, capers and olives and the diced and previously blanched celery. Add salt and pepper.

always in medium fire, add the aubergines and leave to mix for 5 minutes
Leave to cool and refrigerate for at least 5/6 hours. The ideal is to eat it the next day.

Recipe from