Sicilian Vegetable Stew (Caponata-Style)
This classic Sicilian dish is a sweet-and-sour vegetable stew, full of color and flavor. It’s usually served warm or at room temperature and works great as a main or a side.
Ingredients
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1 large eggplant, diced
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1 red bell pepper, chopped
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1 celery stalk, sliced
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1 small onion, chopped
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2 cloves garlic, minced
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1½ cups crushed tomatoes (or chopped fresh tomatoes)
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2 tablespoons olive oil
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2 tablespoons red wine vinegar
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1 tablespoon sugar or honey
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2 tablespoons capers, rinsed
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¼ cup green olives, sliced
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Salt and black pepper to taste
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Optional: fresh basil or parsley
Instructions
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Cook the eggplant
Heat 1 tablespoon olive oil in a pan. Add eggplant and cook until soft and lightly golden. Remove and set aside. -
Sauté the vegetables
In the same pan, add remaining oil. Sauté onion and celery until soft. Add garlic and bell pepper; cook 2–3 minutes. -
Simmer the stew
Stir in tomatoes and cook for 5–7 minutes. Add vinegar and sugar, mixing well. -
Combine & finish
Return eggplant to the pan. Add capers and olives. Season with salt and pepper. Simmer gently for 10 minutes. -
Rest & serve
Turn off heat and let the stew rest 10–15 minutes. Garnish with fresh herbs.
Serving Ideas
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With crusty bread
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Over rice or couscous
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As a topping for grilled chicken or fish
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Chilled as an antipasto
Tips
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Tastes even better the next day
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Add pine nuts or raisins for extra Sicilian tradition
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Adjust vinegar/sugar to your preferred sweet-sour balance
If you’d like, I can make this more traditional, spicier, or explain the history of caponata in Sicily 🇮🇹