Caponata, a staple of Sicilian food and the Mediterranean Diet, is a triumph of scents, a simple (but not banal) ritual in which fresh vegetables are a key ingredient and the art of knowing how to dose the bittersweet (agrodolce) defines the success of the recipe.
There are different versions of this dish, which evolved over time and according to the various customs of the cities of the Island. The traditional recipe gets its unique sweet and sour flavor from sugar mixed with vinegar. A classic Caponata is fried, but this version is a healthier, baked alternative. Lighter but just as tasty and it no one will know you didn’t fry it…
Usually, Caponata, is served as appetizer or side dish. You can also enjoy it with pasta for a rich main course. It’s great over a slice of rustic warm bread or for stuffing Italian paninis, and it fits perfectly as a side dish with meat, fish or vegetable dishes. 
How to Make Caponata al Forno
Prepare the Vegetables
Preheat the oven to 375°F (190°C). Cut the eggplants into 3/4-inch cubes. Cut the peppers, onions, and tomatoes into similar-sized pieces. Slice the celery thin, including some of the tender leaves if you have them.
First Roast
Spread all the vegetables in a large roasting pan or two 9×13-inch baking dishes. They should fit in a single layer without crowding. Scatter the olives and capers over the top. Drizzle with the olive oil and season with salt and pepper. Toss everything to coat evenly.
Roast for 35-40 minutes, stirring once halfway through, until the eggplant is soft and the edges of the vegetables are starting to caramelize.
Add the Agrodolce
Remove the pan from the oven. In a small bowl, stir together the vinegar and sugar until the sugar dissolves. Pour this mixture over the vegetables and stir well to combine.
Return to the oven and roast for another 25-30 minutes, stirring once, until the liquid has reduced and the vegetables are very tender and jammy.
Cool and Finish
Remove from the oven and let cool to room temperature. The caponata will thicken as it cools. Tear the basil leaves and stir them in. Taste and adjust the sweet-sour balance with more vinegar or sugar if needed. Stir in the pine nuts if using.
Transfer to a serving dish or storage container. Serve at room temperature.
Recipe Notes
Salt-Packed Capers: These are worth finding at Italian markets or specialty stores. They have better flavor than the brined ones. Rinse them well under cold water before using.
Eggplant Prep: No need to salt the eggplant first. Roasting drives off the moisture and you want it to absorb the agrodolce.
Vinegar Choice: Red wine vinegar is more traditional than apple cider vinegar and has the right acidity for caponata. White wine vinegar also works.
Make Ahead: Caponata tastes better after sitting for at least a few hours, ideally overnight. The flavors deepen and the sweet-sour balance mellows.
Storage: Keeps for up to a week in the fridge in an airtight container. Bring to room temperature before serving.
Serving Ideas: Spoon over grilled bread rubbed with garlic, serve alongside grilled swordfish or tuna, use as a pasta sauce (toss with rigatoni and ricotta salata), or serve as part of an antipasto spread.
Raisins: Some Sicilian versions add a handful of golden raisins with the agrodolce. This is traditional and adds another layer of sweetness.
Pan Size: Don’t crowd the vegetables or they’ll steam instead of roast. Use two pans if needed.
Sicilian Caponata al Forno
- Total Time: 80 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
A lighter take on a Sicilian classic. Sweet, tangy roasted vegetables make a vibrant side.
Ingredients
- 4 eggplants
- 4 red bell peppers
- 2 onions, chopped
- 2 ripe tomatoes
- 1 stalk of celery
- 1 cups (237 ml) large Sicilian capers (or sliced, pitted green olives if you cannot find capers)
- extra virgin olive oil to taste
- Salt
- 1/2 cups (118 ml) apple cider vinegar
- 4 tablespoons light brown sugar
- 1 sprig of basil
Instructions
- Wash and coarsely chop the eggplants, peppers, onions, and tomatoes. Cut the celery into thin pieces.
- Arrange the vegetables in a baking dish and top with capers, a few sprigs of basil, olive oil, and salt to taste.
- Bake in the oven at 180°C (350°F) for 30 minutes.
- Remove the pan from the oven, add half a cup of apple cider vinegar and four tablespoons of brown sugar.
- Stir and cook for another 30 minutes.
- Remove from the oven and let cool.
Notes
- For deeper flavor, roast the vegetables at a higher temperature (400°F) for the first 15 minutes before reducing to 350°F for the remaining time.
- If you prefer a less intense vinegar flavor, start with ¼ cup of apple cider vinegar and add more to taste at the end.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
If you liked this, you are going to love these favorite Italian recipes:
Italian Sausage and Fennel Rigatoni
Risotto allo Zafferano: Italian Saffron Risotto
Mahi-Mahi with Italian Tomato and Caper Sauce
An Italian Classic: How to Make Ciabatta Bread
Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition
Frequently Asked Questions
How do I properly cut the eggplants for the Caponata al Forno?
Cut the eggplants into 3/4-inch cubes to ensure they cook evenly and absorb the flavors of the other ingredients.
Can I use different types of olives in this recipe?
Yes, you can use different varieties of olives; just make sure they are pitted and chopped to maintain the balance of flavors.
What type of vinegar works best for achieving the sweet and sour flavor in the Caponata?
A good quality red wine vinegar or white wine vinegar will work best to complement the sugar and create the traditional agrodolce taste.
