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Caponata di mele | Sicilian sweet sour apple dish

Pragmatic recipe
caponata di mele

Caponata di mele

Caponata di mele is a variation on the more traditional version using eggplants. This is a seasonal decision. When the eggplant season ends, apples peak.

The sweet sour savoury result is excellent for starters or aperitifs. With a piece of bread it easily becomes a quick lunch.

  • Prep Time 15 Minutes
  • Cook Time 40 Minutes
  • Total Time 55 Minutes
  • Serves 4 People
  • Calories 275 kcal


  • 4 apples, granny smith or pink lady
  • 2 stalks of celery
  • 2 onions
  • 150 of green olives, unboned
  • 2 spoons of capers
  • 2 spoons of tomato concentrate
  • Half a cup of wine vinegar (white)
  • 1 spoon of sugar
  • 1 teaspoon of salt


  1. Solve the tomato concentrate in half a cup of tepid water
  2. Slice the onion, cut the celery and dice the apple
  3. Fry the onion and celery in olive oil till tender (about 10 minutes)
  4. Unite the apple, olives and capers
  5. Add the sugar and vinegar
  6. Stir and add the tomato paste
  7. Leave it simmering for about 10 minutes
  8. Season with salt
  9. Serve cold


Caponata di mele is a variation on a theme. Caponata per se is not a recipe but a preparation. Sicilians often cook with what they have ready available. More than shopping for ingredients.Some leave the tomato part out. It does add to the final flavour and colour. When using salted capers, rinse them before adding. The same goes for brined olives.You may use other than wine vinegar. Apple vinegar for example. Avoid strong types since they cover the final result.Caponata di mele is excellent when served as a starter. We suggest matching it with a typical Sicilian sparking wine. Inzolia spumante by Cantina Coppola.

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