Caponata has evolved over the ages to become a true symbol of Sicilian cuisine. It is cherished especially during festive occasions—making it a perfect dish for Christmas celebrations. As you might expect, there are countless regional variations and enhancements to what began as a humble dish.
The influence of Sicilian aristocracy played a significant role, with the chefs known as monzu—a term derived from the French monsieur—adding their unique flair and creativity. This blend of tradition and innovation has made caponata into an iconic, classic and traditional dish, showcasing the diverse flavours and culinary heritage of Sicily.
In this post I have included the version of caponata enriched with chocolate.
In Sicilian cooking, the melanzana (eggplant) is often referred to as the queen of vegetables, right behind the tomato in importance. This high status is well-deserved, as the eggplant is the principal ingredient in caponata, bringing depth and richness to the dish. The versatility and unique flavor of eggplants make it a standout component in many Sicilian recipes.
Below is a photo of two of the most popular types of Sicilian eggplants – the common very dark variety and the violetta – the violet variety. This is referred to as a sweet variety, it is not as seedy or bitter as its counterpart.
I like to keep my caponata di melanzane simple, though the possibilities for ingredient variations are endless. Some recipes incorporate garlic, while others might include oregano. You’ll find versions with anchovies, sultanas, or even pine nuts and toasted almonds—each of these variations are both authentic and delicious.
Staying true to the Palermo tradition, just before serving, I like to sprinkle a handful of coarse breadcrumbs (toasted in a bit of hot extra virgin olive oil) and/or chopped blanched and toasted almonds on top. This finishing touch adds a delightful crunch and enhances the dish’s overall texture, making it even more enjoyable.
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In my view, Peter Robb perfectly encapsulates the essence of Sicilian caponata in his book Midnight in Sicily. He vividly compares the caponata he enjoyed in Palermo with the version he had experienced in Naples. This comparison highlights the unique flavors and ingredients that define Sicilian cuisine with its its distinctive flavours within Italian gastronomy.
As Robb discovered: eggplant is the purple heart of Sicilian caponata – and it is the principal ingredient.
I realised caponata in Palermo was something very different. It was the colour that struck me first. The colour of darkness. A heap of cubes of that unmistakably luminescent dark, dark purply-reddish goldy richness, glimmerings from a baroque canvas, that comes from eggplant, black olives, tomato and olive oil densely cooked together, long and gently. The colour of southern Italian cooking. Caponata was one of the world’s great sweet and sour dishes, sweet, sour and savoury.
The eggplant was the heart of caponata. The celery hearts were the most striking component: essential and surprising. Pieces of each were fried separately in olive oil until they were a fine golden colour and then added to a sauce made by cooking tomato, sugar and vinegar with a golden chopped onion in oil and adding Sicilian olives, capers …….
CAPONATA DI MELANZANE CON CIOCCOLATA (Caponata with chocolate)
In Sicilian cuisine there are a number of recipes, which include chocolate to enrich the flavour of a dish (see HARE or RABBIT COOKED IN CHOCOLATE and chocolate in eggplant caponata is a common variation in certain parts of Sicily.
In the early 1500s, the Spanish conquistadors discovered a variety of unknown foods in the New World.Among these was xocolatl, (chocolate) obtained from ground cacao seeds. Spanish nobility arrived in Sicily during the 15th and 16th centuries and they brought their exotic ingredients from the New World to the island. This was also an ostentatious period of splendour and opulence for the clergy and the Sicilian aristocracy.
Although many traditional Sicilian dishes are said to be Spanish legacies, it is more accurate to say that some Sicilian cuisine incorporated both Sicilian and Spanish traditions.
Follow the recipe for eggplant caponata below and add good quality cocoa or/and dark chocolate with a high percentage of cocoa .
Cocoa: The majority of the recipes for caponata enriched with chocolate suggest the use of cocoa powder (about 2 tablespoons of cocoa to 2 tablespoons of sugar dissolved in a little water to form a thick paste). Add this mixture to the pan after you have made the agro dolce sauce and before you add the cooked vegetables.
Dark Chocolate: My most favoured alternative is to use 50g of dark, extra fine chocolate (organic, high cocoa content – 70%). Add the chocolate pieces into the agro dolce sauce and stir it gently as it melts, and then I add the cooked vegetables. This results into a much smoother and more luscious caponata.
In a modern Sicilian restaurant with a young chef, I was presented with an eggplant caponata where the chocolate was grated on top, much like grated cheese on pasta. A creative and successful alternative.
Process for making eggplant caponata
You will need a deep, large fry pan aand sometimes I use my wok. If you use a non-stick frypan you may not need as much oil, but the surface will not be as conducive to allowing the residue juices to form and caramelise as in a regular pan. (After food has been sautéed, the juices caramelise – in culinary terms this is known as fond. Non-stick pans do not produce as much fond).
Although the vegetables are fried separately, they are all incorporated in the same pan at the end. When making large quantities I sometimes use a wok.
extra virgin olive oil, ¾ cup (depending how much the vegetables will absorb)
eggplants, 3-4 large, dark skinned variety
onion 1, large, chopped
red tomatoes, 2 medium size, peeled and chopped or 2 tablespoons of tomato paste and a little water or some canned tomatoes
capers, ½ cup, salted or in brine
green olives, ¾ cup, stoned, chopped
celery, 2-3 tender stalks and the pale green leaves (both from the centre of the celery)
white, wine vinegar, ½ cup
sugar, 2 tablespoons
salt and freshly ground pepper
Cut the eggplant into cubes (approx 30mm) – do not peel. Place the cubes into abundant water with about 1 tablespoon of salt. Leave for about 30 minutes – this will keep the flesh white and remove any bitter juices while you prepare the other ingredients. Although it is not always necessary to do this, the eggplant is said to absorb less oil if soaked previously. You will need to weigh the eggplant down. I use a lid that is smaller than the basin to keep the eggplants submerged.
Prepare the capers – if they are the salted variety, ensure that they have been rinsed thoroughly and then soaked for about 30 minutes before use, and then rinsed again.
Chop the onion.
Slice the celery into very fine slices and chop the green leaves.
Peel, and coarsely chop the tomatoes (or use tomato paste or canned tomatoes).
Drain the eggplants and squeeze them to remove as much water as possible – I use a clean tea towel.
Heat a large frypan over medium heat with ½ cup of the extra virgin olive oil.
Add eggplant cubes and sauté until soft and golden (about 10-12 minutes). Place the drained eggplants into a large bowl and set aside (all of the vegetables will be added to this same bowl).
Drain the oil from the eggplants back into the same frypan and re-use this oil to fry the next ingredients. Sometimes I use a colander to drain the batches of eggplant and this makes it easier to return the drained oil into the frypan.
Add the celery and a little salt gently for 5-7 minutes, so that it retains some of its crispness (in more traditional recipes, the celery is always boiled until soft before being sautéed).
Remove the celery from the pan and add it to the eggplants.
Sauté the onion having added a little more oil to the frypan. Add a little salt and cook until translucent.
Add the tomatoes or the tomato paste (with a little water) to the onions, and allow their juice to evaporate.
Add the capers and olives. Allow these ingredients to cook gently for 1- 2 minutes.
Empty the contents of the frypan into the other cooked vegetables.
For the agro dolce sauce (sweet and sour sauce):
Add the sugar to the frypan (already coated with the caramelised flavours from the vegetables). Heat it very gently until it begins to melt and bubble. Add the vinegar and allow it to evaporate.
Incorporate the cooked vegetables into the frypan with the agro dolce sauce.
Add ground pepper, check for salt and add more if necessary.
Gently toss in all of the cooked ingredients over low heat for 2-3 minutes to blend the flavours.
Remove the caponata from the pan and cool before placing it into one or more containers. Store in the fridge till ready to use and remove it from the fridge about an hour before eating– it will keep well in the fridge for up to one week.
When ready to eat, sprinkle with either toasted almonds or toasted breadcrumbs. I like to add fresh basil or mint leaves.
In my first book, Sicilian Seafood Cooking there is whole chapter devoted to caponata. I have also written other posts with recipes on the blog :
A MOUNTAIN OF CAPONATA – two days before Christmas
CAPONATA SICILIANA (CATANESE – Caponata as made in Catania)
FENNEL CAPONATA (Sicilian sweet and sour method for preparing certain vegetables)
CAPONATA (General information and recipe for Caponata di patate – potatoes)
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