Sicilian Vegetable Recipes

Caponata is the epitome of summer sunshine. Italian summer sunshine, to be precise. A thick cooked-down mulch of all that is best from the summer garden (or market), this colourful Sicilian vegetable stew is a frequent gracer of the food to glow table during summer months. Or, if we are lucky, as a lap-based lunch while sitting in the garden, fending off marauding hens and lap-loving cats. It’s a hard life we have here *tiny violins playing*… Unfortunately, as I write, the rain is tap-dancing on the roof. But luckily for me – and you too – this is an adaptable recipe, as delicious warm overtop hot pasta and with a side of stir-fried chard, as it is cool and smoodged onto fire-grilled ciabatta slices, a la bruschetta. I am kind of halfway-house today with a heaped serving spoon (well ladle really – remember, I’m greedy) of caponata nestled up against some fresh bread, the sweet and sour juices soaking up nicely. What you don’t see is the the chunk of aged Parmesan I have been gnawing on for a protein fix.

Caponata is so adaptable that it can be used in almost countless ways: as a tart filling, as the base of an Italian-style fish and seafood stew, over soft steaming polenta, in little puff pastry cups for a retro appetiser, in lasagne, melanzane parmigiana, as a side to simple roast chicken or grilled fish, on pizza or pitta, and stirred into cooked grains along with lentils for a fabulous brown bag lunch. And, I haven’t tried this, but I imagine it would be the delicious basil-spiked centre for gorgeously dinky arancini. Miss R loves arancini so I might just have to save some for this very purpose. UPDATE: It’s made its way onto PIZZA!

For my family I would stoke up the griddle pan but for just me I am happy with a piece of bread from a loaf procured at my post office (!). Just to big up my local post office for a wee sec: it is teeny tiny, only two serving windows’ worth of space, but it also manages to shoehorn in  a gourmet food store. What a community asset it is too. Among the locally produced chocolates, jams, honey, oatcakes and biscuits that clamber on wooden shelves up to the ceiling,  Barnton Fine Foods stocks the most delightful bread from Breadshare. This Scottish Borders-based, not-for-profit bread-making cooperative produces truly superlative ‘proper’ bread. My favourite is the olive and pumpkin seed one, but they always run out before I get there these days. So, I have made due with a piece cut from a lovely but somewhat inferior loaf  from Waitrose. Barnton Fine Foods has me spoiled. *cue more violins*

Spicy Citrus Sicilian Beef Stew

As for the caponata, I have cooked it in stages to keep the celery with some  bite and for the capers to still pop in the mouth rather than wilt into the final dish. But do add it all in at once if you like, the taste will always be terrific. How can it not be with such amazing summer ingredients?

This Sicilian-Arabic compote of vegetables is traditionally served as a starter, but I think it is much more versatile than that: on bruschetta (grilled Italian bread slices, to you and me), on griddled polenta cakes, with pasta, in a jacket potato, as a side with plainly grilled chicken or fish. I’m sure you can think of other uses for this wonderfully sweet sour dish. During the summer months, when aubergines and tomatoes are at their sunny, gorgeous-hued best, we have this once a week in a variety of permutations, sometimes adding in a tin or two of butter beans for protein. If at all possible allow this melange to ‘develop’ overnight. This really is worth the effort and attention.

800g (1 lb 12 0z) of peeled ripe tomatoes (although I sometimes use 2 tins of best quality – Cirio brand – tomatoes)

Caponata Alla Giudia: Sicilian Aubergine And Vegetable Stew

Cut the aubergines/eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel. Cook these by steaming covered in a large pot until completely cooked but firm. (Don’t boil them.) Drain well and set aside. OR, sometimes I chop them into cubes and toss them in a little olive oil and roast them for 15 minutes at 200C/400F.

Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds. Chop the onions into thin slices and mince the garlic. Cut the celery stalks into pieces about 2 cm inch long. Halve the olives. In a large saucepan, slowly sauté the onions, garlic and celery pieces in the olive oil. The celery should be lightly cooked, firm but not raw. Add the tomatoes and the passata and bring the mixture to a boil, then simmer for a few minutes until the sauce changes colour to a lighter red. At this point, simmer over low heat for another 4-6 minutes. Add the aubergine/eggplants, olives and capers to the mixture. Also add the vinegar, sugar and basil. Stir gently and allow to simmer covered (steaming) for about 30 minutes over a low heat until mixture thickens but doesn’t burn; stir occasionally. Remove from heat and allow to cool for a few minutes before checking and maybe adjusting the flavour (more sugar, vinegar). Then chill for at least three hours before serving at room temperature. Serves 6-8

Need more calories? Add two extra tablespoons of extra virgin olive oil when you add the vinegar and sugar OR drizzle the served the portion with extra virgin olive oil and top with a sprinkle of crumbled feta or goats’ cheese.  

Caponata {new Version}

N. B. This is a fairly salty dish because of the olives and capers so perhaps don’t add salt to whatever you are having with it – be kind to your kidneys!

I'm Kellie, an ex-pat American cancer health educator with a taste for global food - and big flavours - made with fresh, seasonal British ingredients. Food To Glow is mainly 'plant-based', but you will find the occasional decadent treat - usually with a healthy tweak. Although I'm an omnivore, I speak fluent vegan: most of my non-vegan recipes will have vegan alternatives, as well as gluten-free and soft food diet options where appropriate. All recipes are tested out on family, friends and/or my cancer nutrition classes at the Maggies Cancer Caring Centres. You are very welcome to read, comment and share!You'll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata with onions, tomato and olives! A great make-ahead appetizer to serve over crusty bread or use next to chicken or fish!

In Mediterranean cooking, there is no shortage of tasty eggplant recipes! Some favorites around here include eggplant rollatini; classic moussaka; and stuffed eggplant.

One Pot Sicilian Couscous Recipe (vegan & Plant Based)

You'll love the loads of texture and flavor in this vegan eggplant salad. And because it tastes better the next day, it's the perfect make-ahead appetizer to serve over crostini or toasted bread of your choice.

Caponata Sicilian is one of Sicily's essential dishes. Pronounced ka·puh·naa·tuh, it is a vegetarian eggplant salad--more like a relish, really--made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers.

There are variations of this tasty eggplant salad. Most are spiked with vinegar. Some call for raisins, which I love and use in this caponata recipe.

Baked Caponata Al Forno

For a kick of sweetness, many recipes call for brown sugar, but I use a bit of honey, which is sufficient given the addition of raisins.

The two may have something in common as both use diced summer vegetables cooked with a bit of tomato. But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand.

Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar.

Recipe: Caponata, Sicilian Vegetable Dish

It's best served at room temperature topping some crusty bread. And it's also great as a relish to elevate your roast lamb, chicken or fish such as pan-seared salmon or trout.

The ingredients to make caponata are simple and readily available in most grocery stores. Together, they give this little vegetarian eggplant salad all sorts of beautiful texture and special flavor. Here's what you'll need:

Typically, capontata starts with frying cubed eggplant in a bit of oil until browned. While I love fried eggplant, in this case, I found roasting the cubes to offer the same result. Plus roasting is less hands-on, so I can work on the rest of the ingredients while the eggplant is roasting.

Incredible Sicilian Aubergine Stew With Couscous

Once the eggplant is fully roasted, it's added to the pan with the rest of the ingredients which have been braising to create a tasty, sweet and sour base or sauce.

Eggplant caponata is better the next day, but if you need to serve it on the same day, let it sit at room temperature for 1 hour before serving.

You can store caponata in the fridge in a tightly-closed mason jar for 5 days or

Homemade Sicilian Style Pizza