Baked Sicilian Caponata

Caponata is one of the best known Sicilian side dishes, made up of fried aubergines, celery, tomatoes, olives and the typical sweet and sour sauce that characterizes it.

My mum made a version with baked vegetables. This healthier version of the dish is nevertheless very delicious and addictive!

Let’s make it together 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time40 Minutes
  • Servingserves 4 persons
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySpring, Summer


3 spoons extra-virgin olive oil
2 aubergine
2 courgette
2 tomatoes
2 sweet red pepper
2 spoons vinegar
2 pinches table salt
1 sweet onion
1 potato (big)
1 stem celery
1 spoon pitted olives
1 spoon capers
1 spoon dry oregano
1/2 spoon muscovado sugar
q.s. pennyroyal


– wash and rinse well the vegatbles;

– peel the aubergines and the potatoes;

– chop all the vegetables into small cubes and put them into a very large bowl;

– add the table salt, the oregano and the olive oil, then mix everything together;

– add the sugar, the olives and the rinsed capers, then mix well again;

– fold a large rectangular baking tray with baking paper, then spread well the caponata onto it;

– bake in static oven at 180 degrees for about 40/5 minutes;

– remove the tray from the oven, then transfer it into a clean bowl;

– add the vinegar and the pennyroyal leaves, then mix well

– it can be stored into the fridge and it can be served cold too.

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