Caponata is Sicily's sweet-sour aubergine relish — usually fried in lots of oil, but the air fryer roasts the veg with far less. Serve it warm or cold, with bread, fish or meat. Here's how.
Key takeaways
Q: How do you make caponata in an air fryer?
A: Roast aubergine, celery and onion at 200°C (400°F), then simmer with tomato, capers, olives and a splash of vinegar and sugar.
Q: What makes it sweet and sour?
A: A balance of vinegar and a little sugar, the Sicilian agrodolce.
The method
Roast cubed aubergine, celery and onion in the air fryer until soft and golden — using a fraction of the oil frying would need. Then stir them through a quick tomato sauce with capers, olives, and the signature splash of vinegar and pinch of sugar that gives caponata its sweet-sour agrodolce balance. Rest it so the flavours meld.
The recipe
Air Fryer Caponata
Ingredients
- 1 aubergine, 2 celery sticks, 1 onion
- 400g chopped tomatoes
- Capers, green olives
- Red wine vinegar, sugar
Method
- Roast the aubergine, celery and onion at 200°C 15 min.
- Simmer with tomatoes, capers and olives.
- Add vinegar and sugar; balance the agrodolce.
- Rest, then serve warm or cold.
Tips
- Roast, don't fry the aubergine — far less oil.
- Balance the agrodolce — taste as you add vinegar and sugar.
- Better the next day — the flavours deepen.
Frequently asked questions
How do you make caponata in an air fryer?
Roast aubergine, celery and onion at 200°C, then simmer with tomato, capers, olives and a splash of vinegar and sugar for the sweet-sour balance. Rest before serving.
What makes caponata sweet and sour?
The Sicilian agrodolce — a balance of vinegar for sourness and a little sugar for sweetness, against the savoury capers and olives.
Is caponata served hot or cold?
Either — it's traditionally served warm or at room temperature, and often tastes even better the next day once the flavours have melded.