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Eggplant Caponata

With silky eggplant, capers, and olives, this sweet and tangy condiment is as delicious alongside grilled meats as it is enjoyed by the spoonful.

Size | 6.3 oz

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There’s no traditional Sicilian dish more beloved than eggplant caponata, and this version from Viragi is an instant classic. Similar to ratatouille, it’s comprised mainly of cooked-down summer veggies to become a luxuriously silky condiment, but caponata adds big, punchy flavors like vinegar and capers for a bright, flavorful dish that can be used as a spread, a side, a dip and more.

Thanks to its position in the Mediterranean, Sicily has been home to many different cultures over the centuries, including Greek, Arab, and Spanish. It’s likely that caponata borrowed a little bit from each of these traditions, as is the case for a number of Sicilian specialties. Today, there are about as many variations on caponata as there are chefs in Italy. In addition to eggplant, the one constant is an agrodolce flavor, a sweet-and-sour note that is achieved with vinegar and sugar or extra-sweet tomatoes.

Founded by three friends, Viragì is a proudly Sicilian company that focuses on top-quality extra virgin olive oil and other typical foods of their home. It is based in the small mountaintop town of Chiaramonte Gulfi on the southern edge of the island of Sicily, a city with a rich culinary tradition and history of producing some of the most flavorful olive oils in the world (its oil is protected with DOP certification, the highest level of recognition granted to the best regional Italian foods). Known as Il Balcone di Sicilia (the Balcony of Sicily), Chiaramonte Gulfi is incredibly beautiful, with vast sweeping vistas overlooking centuries-old olive orchards and vineyards.

Viragì combines 21st century production methods with a long family tradition of creating the flavorful and natural products that Sicily is famous for. Their award-winning oils and tomato sauce are a favorite with chefs around the world.
This caponata has a bold, sweet-and-sour flavor with chunks of eggplant, celery, olives, capers, and onions. It is always delicious as an antipasto or snack at aperitivo hour with some crusty bread and white wine, or as an accoutrement to a snacking board. It can also be served alongside seafood and other proteins or tossed with pasta.
6.3 oz
Eggplant (35% min), tomato pulp, celery, sliced ​​green olives, onions, extra virgin olive oil, seed oil, capers, basil, salt, sugar, white wine vinegar.