My Summer Caponata recipe is filled with delicious summer vegetables! This Sicilian recipe is comprised of eggplant, peppers, celery, olives, tomatoes as well as briny olives and capers. These vegetables are slowly cooked together and served at room temperature or chilled with basil and pine nuts. Serve this healthy summer recipe as is, or top with high-quality canned tuna for a protein boost.
Get the full recipe below, and watch me make it on YouTube!
What is Caponata?
Caponata is a traditional Sicilian vegetarian dish that uses lots of seasonal summer vegetables. It is a rich and savoury vegetable stew, primarily composed of eggplant, tomatoes, onions, celery, and bell peppers, all sautéed and simmered together until just tender. The distinctive taste of caponata comes from the addition of olives, capers, and pine nuts, along with a sweet and sour twist provided by vinegar and a hint of sugar. This versatile dish can be enjoyed warm or at room temperature, making it a perfect appetizer, side dish, or even a light main course.
I like to add a bit of extra flavour to my caponata (and a protein boost) by adding high-quality canned tuna. I use Rio Mare tuna that is packed in olive oil since it is so flavourful and delicious. This is a great addition as this tuna is from the Mediterranean and comes in large chunks instead of small flakes.
How do I Serve Caponata?
My Summer Caponata can be served in a a variety of ways. My favourite way to enjoy this recipe is simply with some toasted crostini. This makes a great summer appetizer to kick off a meal. I also enjoy using it as a topping for roasted fish (especially my Roasted Lingcod…without the Chimichurri), on top of pasta, as a spread in a sandwich, or just on its own!
What other Vegetables Can I Add? And What Vegetables Won’t Work?
There are lots of other vegetables that can be added or substituted in this Summer Caponata recipe, and there are also some that will not work. Vegetables that work well in caponata include:
- Carrots: Diced carrots add a nice bite and a hint of sweetness
- Zucchini: Adds volume to the caponata and takes on the flavours of many other vegetables in the recipe
- Green Beans: Add a bright green colour and a refreshing flavour to the caponata
- Pearl Onions: Fresh or frozen pearl onions can be used instead of yellow onion. These mini onions are full of oniony flavour and are easily scooped onto bread or crackers when served.
Vegetables that will not work in caponata include:
- Cucumbers: They are too watery and will not hold up to the other vegetables
- Green Leafy Vegetables: Opt to omit leafy greens from the caponata itself to avoid the caponata from being watery. You can serve the caponata on a bed of fresh leafy greens if desired.
- Peas: Are too sweet for this recipe
- Broccoli or Cauliflower: They will add a sulphury taste to the caponata as it sits from natural components that are released from these cruciferous vegetables.
Get the Recipe: Summer Caponata
Summer Caponata
Ingredients
- 1 medium Italian eggplant cut into 2-centimetre cubes
- 4 sweet tooth peppers cut into 1-centimetre pieces (or substitute with 2 bell peppers)
- ½ yellow onion cut into 1-centimetre pieces
- 3 stalks celery cut into 1-centimetre pieces
- 1 tablespoon tomato paste
- 2 red tomatoes cut into 2-centimetre cubes
- ½ cup sliced green olives rinsed
- 2 tablespoons capers rinsed
- 2 ½ teaspoons sea salt divided
- ½ teaspoon ground black pepper divided
- ½ cup olive oil divided
- 2 teaspoons granulated white sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 4 large basil leaves julienned
- ¼ cup pine nuts toasted
- 1 can tuna packed in olive oil optional
Instructions
- Place the cubed eggplant into a colander. Sprinkle evenly with 2 teaspoons of sea salt. Set aside while you prepare the rest of the vegetables.
- After 10 minutes, rinse the eggplant under cold water. Once rinsed, pat the eggplant completely dry between several sheets of paper towels. Set aside.
- Heat a large frying pan over medium heat and add ¼ cup olive oil. Once hot, add the drained and dried eggplant. Fry for 5 minutes, stirring often. Sprinkle with ¼ teaspoon of sea salt and ¼ teaspoon ground black pepper. Toss to combine and cook for another 5 minutes. Once the eggplant has softened, reduce the heat to low and place on another burner.
- Heat another large frying pan over medium heat. Once hot, add the remaining ¼ cup olive oil followed by the onion and celery. Fry for 5 minutes, stirring often. Add the peppers, and the remaining ¼ teaspoon of sea salt, and ¼ teaspoon black pepper, and fry for another 5 minutes, stirring often.
- Add the tomato paste to the pan and fry for 1 minute, then toss with the vegetables. Add the fresh tomatoes and cook for 5 minutes, until the tomatoes have softened.
- Once all the vegetables have softened, but still have a bit of bite, add the sugar, olives, capers, red wine vinegar, and balsamic vinegar. Toss to combine and cook for 2 minutes. Taste and adjust the seasoning as needed.
- Remove from the heat and let cool to room temperature before garnishing with julienned basil, toasted pine nuts, and tuna if desired. Serve at room temperature or chilled and enjoy!
Video
Notes
- This Summer Caponata will keep for 3 to 4 days in the fridge without tuna. With tuna, it will keep for up to 2 days.