Contorni·Sicilia

Caponata Siciliana

Name: Caponata Siciliana
Cuisine: Italian
Ingredients: 1 large aubergine, cubed; 1 celery rib, sliced; 150 g cherry tomatoes; 2 tbsp capers, rinsed; 40 g green olives, pitted; 2 tbsp red wine vinegar; 1 tbsp sugar

Sweet-and-sour aubergine with capers, olives and a glossy agrodolce.

Cook Time: 45 min
Difficulty: Easy
Pairing: Nero d'Avola

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The Story

Sicily's great agrodolce — aubergine fried until silky, balanced by the sweet-sour of vinegar and sugar, capers, and olives. Better still the next day.

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Ingredients

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Nutrition notes (verified ingredients)

large aubergine, cubedper 100 g: 27 kcal · 3.92 g protein · 3.14 g fat · 16.1 g carbs
cherry tomatoesper 100 g: 21 kcal · 0 g protein · 0 g fat · 4.64 g carbs
capers, rinsedper 100 g: 27 kcal · 0 g protein · 0 g fat · 6.67 g carbs
green olives, pittedper 100 g: 167 kcal · 0 g protein · 13.3 g fat · 6.67 g carbs
red wine vinegarper 100 g: 33 kcal · 0 g protein · 0 g fat · 0 g carbs
sugarper 100 g: 523 kcal · 10.34 g protein · 31.03 g fat · 50.52 g carbs

≈ 97 kcal · 1 g protein · 5 g fat · 10 g carbs per serving (estimated from 5 of 7 ingredients — metric quantities of verified ingredients only)

Not yet verified against FoodData Central: celery rib, sliced.

Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.

Method

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The Pairing

Nero d'Avola

Sicilia·Bold red · Nero d'Avola·$

Ripe plum and a savoury edge echo the agrodolce of a Sicilian caponata.

Pairing notes

This pairing is editorial guidance for the dish — look for a bottle from Sicilia at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.