To get the best results, it is important to pay attention to the size of the vegetables and cut them into evenly sized pieces.

When it comes to the aubergines, you can make them softer and cook them faster by soaking them in water and salt for around ten minutes before cooking them. This is an important step to keep in mind for a successful caponata.

The caponata can be served hot or cold, and it is equally delicious both ways. However, we recommend preparing it the day before serving it, as it will be even tastier the day after.

If you want to preserve your caponata, you can put it into sterilised and dried  jars while it is still hot. Let the jars cool down slowly, away from drafts, and cover them with tea towels or blankets.

For a more practical approach, you can keep only the sweet and sour caponata sauce in the jars and freeze the cooled down fried aubergines separately. Combining the two preparations is easy, and the aubergines will taste as if they have just been fried.

The caponata sauce is also versatile and can be used to flavour other dishes like zucchini, artichokes, chicken, fish, and more.

Caponata is typically served as an appetiser or side dish. It is not usually used as a pasta sauce, but it pairs well with cold white rice and a portion of protein on top for a satisfying meal.