Sweet-and-sour eggplant with celery, capers, and olives (Caponata) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 153) by Katie Parla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sophiebrand on March 29, 2026

    Convoluted and I know this is supposed to be an oily condiment but tooooo much oil

  • DFarnham on November 10, 2023

    Having just spent a month in Sicily, I was obsessed to find a good caponata recipe. I will say Katie's recipe is excellent! Make sure you serve with lots of crusty bread. I added just a tiny bit more olive oil, because there is nothing better to dip bread in! Also, after the initial cook, I felt everything was a little firm so i threw it back on the stove on a low heat until things softened to my liking. Makes a ton. I like to rewarm before serving. Definite repeat.

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