Sicilian Caponata Recipe (Eggplant & Vegetable Dish) with Baked Cod

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Sicilian cuisine is renowned for its exquisite flavors and healthy ingredients and this Sicilian Caponata Recipe is no exception! The chopped eggplant and vegetable dish can be served as a side or main dish and is a great summer dinner option. In this recipe, we’ve topped the caponata with baked cod.

A 4-panel image with: 1. seasoned cod fillets on baking sheet; 2. chopped vegetables in a pan; 3. fresh herbs and almonds added to vegetables; 4. cooked cod on top of the caponata. Text overlay says"Cod Caponata Recipe". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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Sicilian Caponata Recipe

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Caponata is a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins. 

Wikipedia

If you’re looking for a delicious and easy eggplant dish, look no further than caponata.

This Sicilian dish is typically served as an appetizer or side dish, but it’s so good you may want more!

We served it here as a main dish topped with some baked cod. This meal is healthy yet hearty and perfect for a busy weeknight.

So why not give it a try? You won’t regret it!

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Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Sicilian-Style Caponata Recipe

More Recipes Using Eggplant/Aubergine

One of the hero ingredients in this dish is eggplant, so here are some more recipes using the same:

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A Recipe for Sicilian Caponata with Baked Cod

Recipe Tips

  • Substitute strained tomatoes if passata is not available.

How Do I Make Sicilian Caponata with Baked Cod?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Cod Caponata Recipe

Sicilian Caponata Recipe with Baked Cod

Michelle Ordever
Sicilian cuisine is renowned for its exquisite flavors and healthy ingredients and this Sicilian Caponata Recipe is no exception!
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Meat & Fish Recipes
Cuisine Italian
Servings 4 -6
Calories 296 kcal

Ingredients
  

  • ¼ cup olive oil divided
  • 1 medium white onion diced
  • 2 large celery stalks diced
  • 2-3 garlic cloves minced
  • 1 medium eggplant aubergine, peeled and cubed
  • 2 medium tomatoes diced
  • 2 Tbsp tomato paste tomato purée
  • 1 cup tomato passata
  • 3 Tbsp red wine vinegar
  • 2 Tbsp capers
  • ¼ cup green olives pitted and sliced
  • ¼ cup raisins
  • 4 6-oz/170g cod fillets
  • 3 Tbsp fresh parsley leaves chopped, divided
  • 3 Tbsp sliced almonds toasted, divided
  • Sea salt and black pepper to taste

Instructions
 

  • Preheat the oven to 200°C/400°F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat and set it aside.
  • Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onion and celery, and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally until the onion is soft and translucent.


    Cooking the Celery
  • Add another tablespoon of olive oil to the pan, along with the garlic and eggplant. Cook for 6-7 minutes, stirring occasionally until the eggplant begins to cook down.


    Cooking the Eggplant
  • Add the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins to the pan. Stir to combine and cover the pan with a lid. Reduce heat to low and simmer gently for 15 minutes.


    Adding Remaining Ingredients to Pan
  • Meanwhile, lightly brush each cod fillet with the remaining olive oil and season with salt and black pepper on both sides. Place the fillets on the prepared baking sheet and place them into the preheated oven to roast for 12-13 minutes until the fish turns opaque and flakes easily with a fork. (Test after 10 minutes. Do not overcook)


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  • Remove the lid from the pan and stir in two tablespoons each of the fresh parsley and the toasted almonds into the caponata. Taste and adjust seasonings, as desired.


    Adding Almonds & Parsley to Caponata
  • Transfer to individual serving plates and garnish with remaining parsley and almonds. Serve immediately with the cod fillets. Enjoy!



    Cod Caponata Recipe

Nutrition

Serving: 1 | Calories: 296kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Sodium: 437mg | Fiber: 8g | Sugar: 16g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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You’ve made the main dish, but what about the rest of the courses?

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