Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped friedeggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.
Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.
A similar Neapolitan dish is called cianfotta. The dish is also popular in Tunisian cuisine.
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