Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Caponata in agrodolce siciliana 💗

Sicilian Sweet and Sour Caponata 💗

Name: Sicilian Sweet and Sour Caponata 💗
Ingredients: 4-5 Serves; 2 eggplants; 3 bell peppers (red, yellow, green); 3-4 ripe tomatoes; 5 carrots; 1 onion; 4 celery stalks; leaves Fresh basil; Capers, to taste; Green olives, to taste; Pine nuts, to taste; 1/4 cup white vinegar (about 60 ml); 1/4 cup water (about 60 ml); 2 level tablespoons sugar; Olive oil for frying

Tania Di Leo (Tacchibasilicopistacci) @cook_24349920

There’s not much to say—you really have to taste caponata to feel the emotions it brings. For me, it reminds me of summer, sunshine, nature, being with the people I love, and a mix of feelings that are hard to put into words. I feel joy when I make it, and I know for sure that everyone who’s tried my caponata always asks me to make it again. So I believe it’s just as special for those who eat it.

Tania Di Leo (Tacchibasilicopistacci) @cook_24349920

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Ingredients

4-5Serves
2eggplants
3bell peppers (red, yellow, green)
3-4ripe tomatoes
5carrots
1onion
4celery stalks
leavesFresh basil
Capers, to taste
Green olives, to taste
Pine nuts, to taste
1/4 cupwhite vinegar (about 60 ml)
1/4 cupwater (about 60 ml)
2level tablespoons sugar
Olive oil for frying

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Steps

1

40 minutes
2

Wash all the vegetables and start slicing them.
3

Begin with the eggplants. When finished, heat a wok or large skillet (it uses less oil), salt the eggplant, and fry. When they’re halfway cooked, add the tomatoes and basil.
4

Meanwhile, slice the bell peppers and onion.
5

Remove the eggplant from the pan and set aside. Start frying the bell peppers and onion, adding salt here as well.
6

When they’re almost cooked, add the carrots (sliced into rounds) and celery (diced small).
7

Once everything is cooked, combine the eggplant, olives, capers, and pine nuts. Mix well. Now add the water and vinegar, dissolve the sugar in the mixture, and let it cook for another 2-3 minutes. Turn off the heat—it's ready!
8

A few tips: Don’t overcook the vegetables—they should stay crisp! And if you eat it cold, it’s absolutely delicious.

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Cooksnaps

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Tania Di Leo (Tacchibasilicopistacci) @cook_24349920

Published in the US on April 17, 2026 14:02

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