Image by Max Griss

Caponata

Caponata is a traditional Sicilian dish that is beloved throughout Italy and the world over. Fragrant and complex, this savory stew contains many heartwarming ingredients that mingle deliciously together in an array of tantalizing flavors. To create a caponata, eggplant is typically fried until lightly charred and then combined with capers, olives, tomatoes, celery, onions, and pine nuts. Garlic, anchovies, and vinegar add surprising acidic notes which give the dish its signature tanginess.

Caponata


For those with a penchant for the exotic, caponata can be modified to contain a variety of ingredients, ranging from bell peppers and raisins to zucchini and chili peppers. Each addition to the dish can bring out new textures and balance the sweetness, saltiness, and sourness present in the stew.

Eaten as a side dish, caponata is a delicious accompaniment to grilled meats, fish, or vegetables. It can also be served as a main course and is particularly fabulous when spooned over poached eggs or pasta. While recipes may vary depending on the region, it's common to find caponata flavored with floral fragrances of cinnamon or cloves. For a unique twist, some cooks even add a dash of cocoa powder to the stew.

Regardless of how it's prepared, caponata is a true jewel of Italian cuisine and never fails to bring a little taste of Sicily to any dinner table. Whether enjoyed warm or cold, its myriad of ingredients combine to form a succulent symphony of sweet, salty, and sour. Bon Appétit!

Caponata recipes

Amazing Caponata recipes sourced from the web.

Caponata


5 / 5 (50 votes)
Cooking time:1 hr
Cookie and Kate
Image by Max Griss Caponata

Caponata


5 / 5 (835 votes)
Cooking time:1 hr
NYT Cooking - The New York Times

Caponata Recipe


4.8 / 5 (144 votes)
Cooking time:1 hr 5 min
The Mediterranean Dish

The origin of Caponata

One of the most beloved dishes in Sicily, Italy, is Caponata. The origin of this unique side dish remains a subject of debate amongst culinary historians around the world. Despite the uncertainty, one thing is known for sure: the succulent mix of eggplant, tomato, capers, and olives has brought delight to countless Italian tables since time immemorial.

It’s believed that Caponata dates back to at least the 17th century, though some posit the dish may have been cooked up even earlier. Archival records and the writings of early Italian gastronomes lead many experts to conclude that the recipe for this savory dish first emerged in Palermo, the capital city of Sicily.

Over time, regional variations of the classic dish began to develop. In certain parts of the island, artichokes were added to the mix. Elsewhere, almonds and pine nuts were included. But no matter where it was served, Caponata was consistently made with fresh vegetables gently simmered in olive oil.

Some say the name Caponata derives from the Angevin dialect of French. Others maintain that the term may be a derivation of the Sicilian verb, "caponari," which translates to “to chop into pieces,” referring to the diced vegetables that are the hallmark of any good Caponata recipe.

Though its exact origins remain unclear, one thing is sure – Caponata has become an international favorite and a surefire sign of Sicilian tradition. Whether gobbled up on its own or served as an accompaniment to grilled fish or roasted meats, it’s impossible to deny that Caponata has provided endless gustatory pleasures for centuries.

FAQs about Caponata

What does caponata in italian mean?

Caponata is a Sicilian dish made with cooked vegetables, such as eggplant, tomatoes, bell peppers, onions, celery, olives, capers, and vinegar. It is often used as a condiment or side dish. It is typically served at room temperature or slightly warm. The word caponata is derived from the Italian word “caponata” meaning “chopped.”

What is caponata sauce made of?

Caponata sauce is a Sicilian condiment made from chopped celery, capers, olives, tomatoes, onions, and garlic, cooked together in olive oil, white wine vinegar (or lemon juice), and sweeteners like sugar, honey, or raisins. It is typically served cold or at room temperature as an appetizer, side dish, or condiment.

What is the difference between ratatouille and caponata?

Ratatouille is a French vegetable stew made with zucchini, eggplant, onion, tomato, garlic, and herbs. Caponata is an Italian dish made with eggplant, onion, capers, celery, olives, tomatoes, and vinegar. The main difference between the two dishes is that ratatouille is more stew-like with all of its ingredients cooked together, while caponata is more of a salad with the vegetables diced and mixed with a dressing.

Why is it called a caponata?

Caponata is a Sicilian dish featuring stewed vegetables, usually eggplant, celery, olives, and capers. Its name may come from the Sicilian verb "caponare", which means "to chop," in reference to the chopped vegetables used in the dish. Alternatively, it could be derived from the Spanish word "capón," meaning "castrated rooster," which alludes to the tenderness of the vegetables in the finished dish.

Types of Caponata