How to Make Caponata Sauce

Photo by Max Griss on Unsplash

Caponata sauce, a traditional Sicilian delight, is a savory and sweet medley of eggplants, tomatoes, olives, and capers, making it a versatile and flavorful addition to any meal. This simple recipe ensures you capture the essence of Sicilian cuisine in your own kitchen. Here’s how to make it.


  • 1 large eggplant
  • 1 cup of cherry tomatoes
  • 1/2 cup of green olives
  • 2 tablespoons capers
  • 1/2 cup of celery
  • 1/2 cup of red bell pepper
  • 1/4 cup of red onion
  • 3 cloves of garlic
  • 1/4 cup of red wine vinegar
  • 2 tablespoons honey
  • 1/4 cup of tomato paste
  • 1/3 cup of extra-virgin olive oil
  • Salt
  • Black pepper
  • Fresh basil for garnish


  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes or until golden brown.
  3. In a large skillet, heat olive oil over medium heat. Add garlic, onion, celery, and bell pepper. Saute until softened.
  4. Stir in cherry tomatoes, olives, capers, and roasted eggplant. Mix in red wine vinegar, honey, and tomato paste. Allow the flavors to meld for 10-15 minutes.
  5. Reduce the heat to low, and let the mixture simmer for an additional 10 minutes. Season with salt and pepper to taste.
  6. Remove from heat and let the caponata sauce cool. Garnish with fresh basil.