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Eggplant Caponata is often referred to as Italy's take on the French Ratatouille - but it's so much more.
This southern Italian dish of Sicilian origin is steeped in culinary tradition and history. Similar to ratatouille, it's comprised mainly of cooked-down summer veggies to become a luxuriously silky condiment - but caponata has a few qualities that make it very unique.
The origins of caponata are so contested, even the name itself is not reliably known. Some believe that the name comes from ancient Sicilian term capone,meaning mahi-mahi - a fish often paired with the dish. Others believe it comes from the Spanish "capirotada," meaning a dish that is comprised of many ingredients. Even the origin of the dish itself is ambiguous. The name of the dish first appeared in writing in the 1700s, and it was described as "a dish made up of various things" - not exactly specific!
It is unsurprising, however, that the recipe's history and traditional ingredients are left so vague. Even today, eggplant caponata is very versatile both in the way it is preparedandhow it can be served. The recipe will vary greatly spanning Italy, and it can be eaten in a multitude of ways.
Viragi Eggplant Caponata From Sicily
Eggplant caponata, of course, always features eggplant - but the rest of the included vegetables will differ from region to region and family to family. Common ingredients are onion, celery, tomatoes, bell pepper, garlic, olives and capers. The other constant in caponata recipes is the agrodolce -Italian sweet and sour sauce. Caponata always has vinegar to give it a tangy quality, and often a touch of sugar (or extra tomatoes and sweet ingredients to hit the sweet notes). The result is a dish that has a velvety and unctuous texture, with a delicious balance of sweet and tangy.
With such a wide range of possible ingredients, the way caponata can be served varies greatly as well. It is always delicious served up as antipasti or a snack at aperitivo hour with some crusty bread and white wine, or as an accoutrement to a snacking board. However, it can also be served alongside seafood and other proteins, as a snack spread, or less traditionally (but still deliciously) tossed with pasta or as a pizza sauce.
Get started with Giada's traditional Sicilian eggplant caponata recipe below, or the light and fresh caponata Pugliese from Puglia. Or grab a jar from our shop straight from Sicily for a taste of the truly authentic caponata!
FAQs
Capers and green olives: Caponata typically includes capers and green olives, which add even more sour flavor. Ratatouille is not made with capers or olives; instead, it gets a jolt of flavor from garlic cloves, which are not often found in Italian caponata.
What does caponata mean in Italian? ›
Etymology. Italian, from Italian dialect (Sicily) capunata, sailor's dish of biscuit steeped in oil and vinegar, chopped vegetables served similarly, from Catalan caponada dry bread soaked in oil and vinegar, perhaps from capó capon.
What is caponata sauce made of? ›
tuh, it is a vegetarian eggplant salad–more like a relish, really–made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers. There are variations of this tasty eggplant salad. Most are spiked with vinegar. Some call for raisins, which I love and use in this caponata recipe.
What is the French version of caponata? ›
Eggplant Caponata is often referred to as Italy's take on the French Ratatouille - but it's so much more. This southern Italian dish of Sicilian origin is steeped in culinary tradition and history.
What's the secret of a good ratatouille? ›
Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.
What is ratatouille actually? ›
Ratatouille is a vegetable stew (a single dish, not an entire meal) originating from Provence in France. It usually contains eggplant, tomato, onion, and a variety of other herbs and vegetables. It's a popular folk dish in the region, so there are a lot of variant recipes.
How do you eat caponata? ›
It's traditionally served as an appetizer, either spread on crostini or in a bowl alongside toasted bread for DIY slathering. But that's just the beginning. Tuck it into sandwiches, spoon it over grilled chicken, lamb, or fish, use it as a topping for burgers, or serve it as a sauce for crispy grain fritters.
What does marinara mean in Italy? ›
Etymology. Italian (alla) marinara, literally, in sailor style.
Is it safe to can caponata? ›
Ladle caponata into jars leaving 1 inch headspace. Wipe rims with a damp cloth. Seal with lids. Pressure cooker can pints at 10 pounds pressure for 30 minutes.
What is the shelf life of caponata? ›
How long does caponata keep? This recipe will keep for up to one week in the refrigerator when sealed in an airtight container. Additionally, you can add a little extra oil to any leftovers to further extend its shelf life.
The French and the British (copying the French), call eggplants aubergine, which is derived from the Sanskrit word vatinganah (literally, “anti-wind vegetable”).
Can I freeze caponata? ›
It is perfect as a sauce for pasta too, and for pizza or focaccia and vegetarians will eat it up, well, just because it is full of other good things like onions, celery and capers. Another bonus is that caponata can be frozen in plastic or glass jars.
What is the French word for cucumber? ›
Cucumber is a perfectly good English word for that long green vegetable, but it doesn't mean anything in French. The French for the same word is le concombre.
What consist of ratatouille? ›
Think of the vegetables that grow well in your yard, ready to be picked together in late summer and early fall — that's ratatouille. It's a stew of zucchini, peppers, tomatoes and eggplant, with herbs and spices and some onions and garlic usually thrown in for good measure.
What defines a ratatouille? ›
ˌrä-ˌtä-, -ˈtü-ē : a seasoned stew made of eggplant, tomatoes, green peppers, squash, and sometimes meat.
What is the other name for ratatouille dish? ›
These include: piperade (South-West of France), bohémienne (Vaucluse), chichoumeille (Languedoc), tian (South east of France), Confit byaldi (created by Michel Guérard), pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Italy), briám and tourloú (Greek) ...
What's the difference between ratatouille and Ragu? ›
*A traditional Italian ragu is a meat-based stew from Bologna. *A traditional French ratatouille is actually a peasant stew from Nice that has found quite a fancy rebirth, especially since the seriously adorable Disney movie about a mouse who could cook named Ratatouille (le duh).
