The caponata is typical of Sicilian cuisine and has ancient origins. It is said that its name is due to the capone fish, present in some versions of the dish, especially of the Palermo tradition. There are different types of caponata, but whatever the vegetables, the Castelvetrano Olives will be a note of scent and flavor to make the dish cooler.

0035 h
Side dishes


Aubergines Peppers Onion Celery Pine nuts Peeled tomatoes Castelvetrano Olives Sugar Wine vinegar Extra virgin olive oil to taste Salt
100 g 100 g 100 g 100 g 40 g 300 g 150 g 40 g 50 cl Enough 25 g


Peel and wash the vegetables, fry them all separately with different cooking times. Chop the onion and leave it to brown on a low flame in a frying pan with a little oil, add the capers and pine nuts and leave to cook for 10 minutes on a high flame, stirring continuously. In the meantime, wash the tomatoes, cut and add to the frying pan. Cook for another twenty minutes. Add the celery, the aubergines, the previously sautéed peppers and the Castelvetrano Olives, then add the sugar and wine vinegar. Let it reduce and garnish with a few leaves of mint or basil. Mix everything; leave it to cool before serving the dish.

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