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Caponata Siciliana (Aubergine Salad with Capers)

Caponata Siciliana (Aubergine Salad with Capers)

Servings: 8


  • 1 kilogram aubergines (eggplants)
  • 300 grams red bell peppers
  • 2 medium-sized onions, finely chopped
  • 300 grams celery hearts
  • 150 grams green olives, pitted and cut into halves
  • 100 grams capers, desalted
  • 2 tablespoons tomato paste
  • 60-70 grams sugar
  • ½ cup white vinegar
  • 4-5 fresh basil leaves
  • extra virgin olive oil



  • Cut the aubergines into cubes of about 1.5 cm. Season with salt, and put in a colander for about one hour to remove the bitterness of the aubergines.
  • Cut the celery into small pieces, and blanch in salted water.
  • Fry the aubergines in hot oil, and then put them on a paper towel to absorb excess grease.
  • Fry the onions in a pan. Then add the blanched celery, tomato paste, olives, and capers.
  • Cook the mixture until the celery is well done.
  • Add the aubergines, and allow the mixture to cook for a few more minutes, stirring frequently.
  • Add the sugar and vinegar, and leave the pan on the burner for several more minutes.
  • Add the basil, and place on a serving dish.
  • Serve at room temperature. Buon Appetito!