Classic Caponata

Eggplants, Olives, and Capers in Sweet-and-Sour Sauce

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

From the Sicilian region of Catania, this caponata is not the moist mixture to which you are probably accustomed. Rather, it is an almost dry and crunchy vegetable medley, mixed with toasted bread crumbs, pine nuts, and almonds, that soaks up the sweet-and-sour tomato sauce. It was inspired by a recipe from Sicily in a book of regional recipes from The Silver Spoon collection. Traditionally caponata is an antipasto, but I like it as a main course with bulgur pilaf or with pasta. It is a lov