Discover how to make authentic Sicilian caponata with aubergine, olives and raisins in a sweet-sour sauce. A delicious vegan Mediterranean side or light meal.
Jump to:
A Taste of Sicily on Your Plate
If you're after something rustic, rich, and bursting with Mediterranean flavour you have to try this Sicilian caponata. This classic dish from Southern Italy brings together tender aubergines, tangy capers, sweet raisins, and fresh basil in a mouth-watering sweet-and-sour tomato base.
This oven-baked version makes prep easier while still delivering authentic taste—without the need for frying!
What Is Caponata?
Caponata is a traditional Sicilian aubergine dish known for its agrodolce (sweet and sour) flavour profile. While many versions exist across Italy and even Sicily itself, the base is typically made from aubergine, tomatoes, celery, capers, olives and vinegar. Some families add pine nuts or peppers, while others use it as a way to repurpose leftover vegetables. It’s a great example of the frugal yet flavourful roots of Mediterranean home cooking.
Why You’ll Love This Oven Baked Caponata
Authentic Sicilian flavour with minimal effort.
Oven-baked for less oil and easier cleanup.
Naturally vegan and gluten-free.
Ideal as a side, topping or main dish.
Even better the next day after the flavours have melded.
Ingredients
How to Make this Recipe
Step 1 - Prep the Vegetables
Cube the aubergines and chop the tomatoes, onion, and celery. Place all the chopped vegetables into a large mixing bowl or directly onto a baking tray.
Step 2 - Add Flavourings
Dissolve the brown sugar into the vinegar, then pour it over the vegetable mix. Add the olives, capers, and raisins. Drizzle over the olive oil and season with salt to taste.
Step 3 - Mix
Stir everything thoroughly so the flavours are well combined. Spread the mixture evenly on a large baking tray.
Step 4 - Bake
Preheat the oven to 200°C (390°F). Bake for 40–50 minutes, stirring halfway through, until the vegetables are fork-tender and starting to caramelise.
Step 5 - Rest and Finish
Remove from the oven and let the caponata cool for about 20 minutes. Tear in fresh basil leaves, mix well and adjust seasoning if needed.
Tips for Perfect Caponata Every Time
Add toasted pine nuts or sliced almonds for protein and crunch.
Salt your aubergines and let them sit for 15–30 minutes before baking to reduce bitterness and moisture (optional but helpful).
Use high-quality extra virgin olive oil for depth of flavour.
Caponata gets better after resting, so make it a few hours ahead or even the day before for the best results.
Serving Suggestions
Spoon over toasted sourdough or warm flatbread.
Use as a topping for baked potatoes or grain bowls.
Pair with hummus, grilled tofu or lentils for a complete meal.
How to Store and Reuse Leftovers
Caponata keeps beautifully. Store it in an airtight container in the fridge for up to 4 days. The flavours will intensify over time, making it even tastier the next day. You can also freeze portions for up to 3 months. To serve, simply defrost in the fridge overnight and let it come to room temperature.
More Mediterranean-Inspired Recipes to Try
Looking for other flavour-packed vegan Mediterranean dishes? Try these:
Easy Rustic Artichokes
Mediterranean Veggies
Homemade Marinara Sauce
Lebanese Moussaka
Eggplant Meatballs
These recipes share the same principles of bold flavour, fresh ingredients and plant-based simplicity.
Recipe
If you then want to subscribe to the blog by email, just do it by entering your email address below. You will receive an email every time a new recipe is published. No spam! Not my thing!
Leave a Reply