This Giada Everyday Caponata is one of the great Sicilian vegetable dishes, often eaten as a relish alongside pork roast or fish, made with eggplant, celery, onion, red bell pepper, and tomatoes. This classic Sicilian caponata recipe is a versatile side dish that takes about 40 minutes to prepare and can serve up to 6 people.

With a sweet-and-sour flavor from sugar and vinegar, the eggplant-based dish captures the unique taste of Sicilian cuisine, offering a delightful contrast in every bite.

Giada Everyday Caponata Ingredients

• ¼ cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into ½-inch cubes
• 1 medium onion, chopped
• 1 red bell pepper, cored, seeded, and cut into ½-inch pieces
• 1 can (14½ ounces) diced tomatoes with juices
• 3 tablespoons raisins
• ½ teaspoon dried oregano leaves
• ¼ cup red wine vinegar
• 4 teaspoons sugar
• 1 tablespoon drained capers
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• Fresh basil leaves, for garnish

How To Make Giada Everyday Caponata

1. Heat the Oil: In a large, heavy skillet, heat the olive oil over medium heat until shimmering, but not smoking. Add the chopped celery and sauté until it’s crisp-tender, which should take about 2 minutes of stirring frequently.
2. Cook the Eggplant: Add the cubed eggplant to the skillet with the celery. Sauté the eggplant for about 2 minutes, stirring occasionally, until it just begins to soften and absorb some of the oil in the skillet.
3. Add Onion and Bell Pepper: Toss in the chopped onion and sauté until it becomes translucent, around 3 minutes. Then, add the bell pepper pieces and cook them, stirring often, until they reach a crisp-tender texture, which should take about 5 minutes.
4. Simmer with Tomatoes and Seasonings: Add the canned diced tomatoes with their juices, raisins, and dried oregano to the skillet. Reduce the heat to medium-low, allowing the mixture to simmer gently. Stir the ingredients often as they cook, letting the flavors meld and the mixture thicken over about 20 minutes.
5. Add Finishing Touches and Serve: Stir in the red wine vinegar, sugar, capers, and ½ teaspoon each of salt and pepper. Taste and add more salt and pepper if desired. Transfer the caponata to a serving bowl, garnish with fresh basil leaves, and serve warm or at room temperature.

Recipe Tips

• Use fresh basil for garnish: Adding fresh basil leaves at the end provides a vibrant finish, enhancing both the flavor and color of the caponata, making it more visually appealing.
• Control sweetness by adjusting sugar: If you prefer less sweetness, reduce the sugar slightly or try a pinch of honey instead, which will still add depth without overwhelming the taste.
• Try golden raisins for added texture: Golden raisins offer a firmer texture than regular ones, and they bring a slightly different flavor that complements the red wine vinegar perfectly.
• Add chopped olives for extra brininess: If you want a bolder flavor, include a handful of chopped green or black olives. This step gives a distinct saltiness that balances the sweetness and acidity.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Fruit Spring Rolls
• Giada Swiss Chard Rolls
• Giada Roasted Squash Agrodolce