Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.

  Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

  Due to an update to our systems, access to Inspire services, product inventories and modifications to your account will be interrupted from February 22 at 11 p.m. to February 23, at 1 a.m.

  Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. Learn more.

   November 5th : Please note that the stores will be open during regular hours. Find your store >

   We are experiencing technical issues with the Great Wines of Burgundy lottery and are working to resolve the situation as soon as possible.

The Charter of the French language and its regulations govern the consultation of English language content.

Prices displayed on SAQ.COM reflect the temporary GST break for qualifying products. Details.

Sicilian caponata
Sicilian caponata

Sicilian caponata

Preparation 1 h 20 min
Cooking time 35 min
Servings 4

Ingredients

  • 1 medium eggplant, coarsely diced
  • Coarse salt
  • 1 large red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small orange bell pepper, diced
  • 2 medium red onions, diced
  • 2 stalks of celery, diced
  • 2 to 3 garlic cloves, chopped
  • 75 ml (5 tbsp) olive oil
  • 1 can of 796 ml (27 oz) of diced tomatoes
  • 60 ml (1/4 cup) basil leaves, chopped
  • 125 ml (1/2 cup) large kalamata olives, pitted and coarsely chopped
  • 30 ml (2 tbsp) capers
  • 60 ml (1/4 cup) wine vinegar
  • 15 ml (1 tbsp) sugar
  • Salt and freshly ground black pepper
  • 1 pinch of dried chili pepper

Preparation

  1. Sprinkle the diced eggplant with coarse salt.
  2. Allow to drain for 45 minutes, and up to 1 hour.
  3. Meanwhile, prepare the other vegetables.
  4. Rinse the diced eggplant in cold water.
  5. Pat dry thoroughly with paper towels. 
  6. Heat the oil in a large cooking pot. Brown all the vegetables and the garlic.
  7. Add the tomatoes, basil, olives, capers, vinegar and sugar. Season with salt and pepper.
  8. Add the chili pepper. Stir well.
  9. Cover and simmer for 30 minutes or until the vegetables are soft.
  10. Serve warm or cold with an antipasto. 

Variants:

You may broil the caponata in the oven or serve with sunny-side-up or poached eggs.

Availability in stores