# What is caponata? Canonical: https://zestasy.com/wiki/what-is-caponata/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Caponata is a Sicilian dish of fried aubergine cooked with celery, onion, tomato, olives and capers in a sweet-and-sour (agrodolce) sauce of vinegar and sugar. It is usually served as an antipasto or a side, warm or at room temperature, and it tastes even better after resting for a while. Caponata is the dish that explains Sicily in a spoonful: aubergines and tomatoes from the sun, capers and olives from the hills, and that sweet-sour balance that runs through so much of the island's cooking. It is generous, forgiving and better the next day. ## What it is [Wikipedia's caponata entry](https://en.wikipedia.org/wiki/Caponata) describes it as a Sicilian dish of chopped, fried aubergine and other vegetables, commonly with celery, seasoned with olive oil, tomato, olives and capers, cooked in an agrodolce (sweet and sour) sauce. [Italian Wikipedia](https://it.wikipedia.org/wiki/Caponata) adds that today it is generally served as a side dish or antipasto, and that it is listed among Sicily's traditional food products recognised by Italy's agriculture ministry. ## The regional versions Every Sicilian province, and probably every Sicilian family, has its own version. [Italian Wikipedia](https://it.wikipedia.org/wiki/Caponata) describes several: - **Palermo:** the simplest, with olives and capers and a strong sweet-sour flavour. - **Agrigento:** adds peppers, and sometimes honey, raisins, pistachios or almonds. - **Syracuse:** uses fresh cherry tomatoes instead of tomato sauce, with Pantelleria capers and almonds. - **Trapani:** with toasted almonds and sultanas. - **Catania:** aubergine and tomato dominate, with pine nuts, raisins and basil. - **Messina:** whole peeled tomatoes, so each vegetable stands out more. So there is no single correct caponata. There is a family of them, sharing aubergine, sweet-and-sour seasoning and a lot of character. ## How it comes together The broad shape, rather than a recipe: - **The aubergine** is cut into cubes and fried until soft and golden, or roasted to use less oil. Cook it fully: undercooked aubergine is squeaky and oily. Our page on [cooking aubergine so it isn't oily](https://zestasy.com/wiki/aubergine-not-oily/) covers the techniques. - **Celery and onion** are cooked gently in olive oil until soft. The celery keeps a little crunch, which is part of the pleasure. - **Tomato**, as sauce, passata or fresh, goes in with the olives and rinsed capers. - **The agrodolce:** vinegar and sugar are added together, and the mixture simmers until the sharp smell of vinegar softens. - **The aubergine goes back in** and everything is folded together. ## Getting the sweet-sour balance right This is the soul of caponata, and it is a matter of taste. Add the vinegar and sugar gradually, simmer briefly, then taste. You want something lively and bright but rounded: neither sour enough to make you wince nor sweet like a jam. If it is sharp, a little more sugar or more simmering; if it is flat, a splash more vinegar and a pinch of salt. Our page on [agrodolce](https://zestasy.com/wiki/what-is-agrodolce/) explores the idea further. ## Let it rest Caponata is one of those dishes that improves with time. The flavours mingle and soften as it sits. Make it a few hours ahead, or the day before, and keep it covered in the fridge. Bring it back to room temperature before serving. ## How to serve it - **As an antipasto**, with good bread to scoop it up. - **On bruschetta or crostini** with drinks. - **As a side** next to eggs, cheese, grilled vegetables or a frittata. - **With fresh ricotta or burrata**, which balance its tang. - **Tossed through pasta**, or spooned over polenta or couscous. - **On a picnic.** It travels well and tastes best at room temperature. Scatter fresh basil and toasted pine nuts or almonds on top just before serving. ## FAQ ### Is caponata the same as ratatouille? They share a lot of vegetables, but we would call them distant cousins at most. Caponata's sweet-sour edge, plus the olives and capers, gives it a character all its own. ### Can we use other vegetables? Yes. Peppers, courgettes and even potatoes appear in some versions. Aubergine should remain the star. ### Does caponata keep well? It keeps covered in the fridge for a few days and tastes better after the first night. Serve it at room temperature. ## Sources - [Wikipedia: Caponata](https://en.wikipedia.org/wiki/Caponata) - [Wikipedia (Italian): Caponata](https://it.wikipedia.org/wiki/Caponata) ## Related - [How do you cook aubergine so it isn't oily or spongy?](https://zestasy.com/wiki/aubergine-not-oily/) - [What does agrodolce mean in Italian cooking?](https://zestasy.com/wiki/what-is-agrodolce/) - [What is the difference between salted and brined capers?](https://zestasy.com/wiki/salted-vs-brined-capers/) - [What is pasta alla Norma?](https://zestasy.com/wiki/pasta-alla-norma/) - [What snacks do you serve for an Italian aperitivo at home?](https://zestasy.com/wiki/aperitivo-snacks/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)