Caponata is an Italian dish made out of different vegetables like eggplants and celery cooked in vinegar and tomatoes.

Caponata is an Italian dish made out of different vegetables cooked in vinegar and tomatoes. The base recipe calls for eggplants and celery but regional variations do exists where other vegetables are added like olives, carrots, zucchini, bell peppers, pine nuts and raisins. If you notice it’s a totally vegetable viand but versions in Palerm and Sicily adds seafood like lobsters, octopus and swordfish.

During the old days this type of dish was consumed as a main course but with today’s improvements it is now commonly served as a side dish paired with fish. In my opinion it still can be a main dish as this is so hearty, all you need is a crusty piece of bread and you have a nice dinner. Definitely this will come easily on the top of my favourite vegetable dishes so I suggest you try them out.

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Italian


Caponata is an Italian dish made out of different vegetables like eggplants and celery cooked in vinegar and tomatoes.


  • 2 medium sized aubergines, cut into large chunks
  • 2 zucchini / courgettes, sliced
  • 1 large yellow capsicum, sliced
  • 2 tbsp capers, drained
  • 1 dozen olives, pitted
  • 1/4 cup red wine vinegar
  • 1 400g can chopped tomato
  • 1 teaspoon dried oregano
  • handful of basil leaves chopped
  • 2 stalks celery
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • olive oil
  • sea salt
  • freshly ground black pepper
  • chopped parsley, to garnish


  1. Lightly season eggplants with salt, set aside.
  2. In a large pan heat olive oil then pan fry aubergines until they are turn golden on each side. Remove the aubergines from the pan then set aside.
  3. Add additional olive oil to the pan then sauté garlic, onion and celery.
  4. Add the oregano, basil, red wine vinegar, capers, olives and chopped tomato bring to a boil then add fried aubergines, capsicum, and zucchini and simmer for 15 minutes in low heat. You might need to add a bit of water if it dries out while simmering.
  5. Season with salt and freshly ground black pepper then garnish with chopped parsley.



10 Responses

  1. I adore caponata and it is definitely a great main dish – but I only make during summer when eggplant are in season here in HB otherwise it is just way too expensive. This recipe looks great – will put it way until summer.

  2. Karen says:

    I like caponata and your version sounds great. It is a wonderful way to use summer vegetables from the garden.

  3. Your version sounds and looks amazing.

  4. finger licking good, i think i made mine with chayote too….

  5. Hi Raymund. I love the rustic presentation of your dish and for me, the eggplant just sings of being the star, in your Caponata dish. Pass the crusty bread please 🙂

  6. This looks really hearty for a vegetable dish!

  7. looks delicious! never made a caponata before, definitely something i need to try.

  8. I am an eggplant lover… Caponata is one of my fave eggplant dishes. It is so hearty and delicious.

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