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Angelina's Caponatina

My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepare this recipe. We would freeze it in small containers to have throughout the year as a treat, or to bring to a friend's house at a moment's notice. Although this is generally served as an appetizer, you can be pretty creative with it. Serve it in an omelet or over some pasta. You can also add it to your antipasto platter. I just like to scoop it up with some water crackers, as a snack. I have actually made a meal out of doing that, though, because once I start, I can't stop. It is generally served cold, although room temperature is fine too.

5.0 · 3 reviewsRecipe card by JackieOhNoEditorial by recipesvibrant · Updated October 13, 2026
OnionsPeppersVegetableEuropeanVegan< 4 Hours
Angelina's Caponatina

Total time

180 min

Servings

1

Calories

446.9

Category

Spreads

Angelina's Caponatina is a rich, authentic Sicilian-inspired vegetable spread that captures the essence of Mediterranean cooking. Perfectly balancing sweet and savory notes, this slow-cooked vegan delight features caramelized onions, tender peppers, and a deep umami profile that intensifies over time. Whether served as a sophisticated appetizer on toasted crusty bread or as a flavorful condiment for roasted vegetables, this classic recipe is a must-have for any plant-based kitchen.

Ingredients

Makes 1 serving

  • 1 eggplant
  • 1/2 salt
  • 1 olive oil
  • 2 onion
  • 1 celery ribs
  • 2 green pepper
  • 10 garlic cloves
  • 2 green olives
  • 1 capers
  • 2 sugar
  • 1 1/2 red wine vinegar
  • 1/2 tomato sauce
  • red pepper flakes

Method

  1. Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.

  2. Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.

  3. Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.

Cook's notes

  • For the most authentic flavor, allow the caponatina to rest at room temperature for at least an hour before serving to let the balsamic and acidity meld with the vegetables.
  • Sauté your onions and peppers slowly over low heat; the natural sugars in the vegetables are key to the dish's signature sweetness.
  • If you prefer a more rustic texture, cut your vegetables into uniform, slightly larger cubes.

Easy swaps

  • Add a tablespoon of capers or chopped green olives if you prefer a traditional 'agrodolce' (sweet and sour) kick.
  • If you don't have fresh peppers, roasted red peppers from a jar can be used to significantly reduce prep time.
  • Swap standard balsamic vinegar for a white balsamic glaze for a lighter, brighter color profile.

Frequently asked

What is the best way to serve Angelina's Caponatina?

It is best served at room temperature on toasted sourdough, crackers, or as part of an antipasto platter alongside vegan cheeses.

Is this caponatina recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure you serve it with gluten-free bread or crackers if required.

Why does this recipe take 3 hours to make?

The 180-minute cook time is essential to slowly break down the vegetables and caramelize the onions, which creates the deep, concentrated flavor profile characteristic of authentic caponatina.

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