Sicilian caponata

kaponata sikelias


10 min

Baking Time

15 min



Kopanata is one of the authentic Sicilian recipes for eggplant sauce, which can be combined with pasta, chicken or plain.


  • 3 eggplants
  • 1 large onion, white
  • 4 sprigs of celery
  • 300 gr. tomatoes
  • 15 green olives
  • 2 tbsp. of capers
  • 50 gr. of pine nuts
  • 4 tbsp. of raisins (sultanina)
  • 60 gr. sugar
  • 60 ml vinegar, white
  • fresh basil
  • 40 gr. tomato paste
  • sunflower oil for frying
  • olive oil
  • salt, pepper


  1. Cut each eggplant into 12-14 pieces.
  2. Salt the eggplant pieces and let them stand for 30 minutes. Rinse them and dry them with a towel. In this way we reduce the bitterness of the eggplant.
  3. Put plenty of sunflower oil in the pan and fry them. Drain on absorbent paper.
  4. Cut the onion and celery into slices and sauté them in a saucepan with olive oil.
  5. Cut the tomatoes into pieces, drain the capers in plenty of water, remove the seeds from the olives and throw them in the pot.
  6. Cover with a lid and cook over medium heat for 15 minutes.
  7. In a bowl, mix the vinegar, sugar, tomato paste and pour the mixture into the pot. Bring to a boil, add the raisins and eggplants.
  8. Garnish with basil.

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