Caponata is a Sicilian eggplant-based dish considered a classic Italian antipasto or side dish, from the island of Sicily.
The dish is made by sautéing cubed eggplant, often with celery, onions, tomatoes, and olives, then simmered in a sweet and sour sauce of vinegar, sugar, and sometimes raisins or pine nuts — an agrodolce (sweet-sour) balance that is the dish's signature.
Caponata can be served warm, at room temperature, or chilled, commonly as a topping for crostini or bruschetta, or alongside grilled or roasted meats.
Recipes vary by region and family: some add capers or anchovies, and the texture ranges from a chunky vegetable mix to a smoother, jam-like consistency.