Among the dishes that best tell the story of its land is caponata, one of the absolute symbols of Sicilian cuisine. Traditionally made with fried eggplant, celery, onion, olives, and capers, caponata stands out for its sweet-and-sour balance, achieved with sugar and vinegar. It is a humble dish, born as a way to use leftovers, but over time it has become a true gastronomic icon.
In the version proposed by Damiano, caponata is enriched with swordfish, a noble ingredient of the Mediterranean that adds structure and depth to the dish without altering its identity.
The method remains simple: eggplant left to purge, a sauté of onion and lightly crisp celery, then green olives, rinsed capers, sugar, and white wine vinegar. The swordfish is added in generous cubes, while fresh mint finishes the dish with an herbal note that cleanses the palate.
The result is a caponata that is “very simple but full of flavor,” as the chef himself describes it: soft, aromatic, with bold yet harmonious contrasts. A versatile dish that can be served as an appetizer, a side dish, or turned into a sauce for pasta or toasted bread.
At a time when cooking often risks becoming spectacle for its own sake, Chef Damiano reminds us of an essential truth: innovating does not mean forgetting, but knowing how to tell the story of the past in the language of the present. And his swordfish caponata is concrete proof that tradition and modernity can coexist in the same dish, without compromise.
A clear example of how Italian cuisine, when made with skill and respect, continues to speak to the world with a strong, unmistakable voice.
Ingredients
2 large eggplants
2 celery stalks
1 onion
1 cup pitted green olives
1/2 cup salt-packed capers
2 tablespoons sugar
2 tablespoons white wine vinegar
Salt and pepper
Olive oil
Fresh mint
Method
Cut the eggplants into cubes and place them in a colander with coarse salt to draw out excess moisture. Let rest for about 30 minutes.
In a large pan, heat some olive oil and sauté the onion until translucent.
Add the celery, cut into small pieces, and cook for about 5 minutes.
Add the drained and dried eggplant and cook until tender.
Add the swordfish, cut into large cubes.
Add the olives and the capers (rinsed and dried), then add the sugar, vinegar, and salt. Mix well.
Cook over low heat for about 10–12 minutes, stirring occasionally, until the caponata is ready. Add the mint at the end of cooking.
Let cool before serving.
Caponata can be served as an appetizer, a side dish, or as a sauce for pasta or bread.
Buon appetito!
