Caponata is a sweet-and-sour Sicilian aubergine stew with celery, capers, olives, tomato, sugar and vinegar, served at room temperature as an antipasto or contorno, on every Palermitan carte.

Caponata's name traces to the Catalan 'caponada' (a sweet-and-sour sailors' dish), brought to Sicily by Aragonese rule in the 14th century. The Sicilian agrodolce balance, the use of capers, olives and pine nuts, all consolidated through the Spanish Habsburg centuries. There are over 30 documented regional Sicilian caponata variants.

3 editor picks for Caponata in Palermo, ranked by editorial score. All Palermo signature dishes · Caponata across every city.