Post a Recipe
Post a Food Story
Contact Us
3 Votes
Rate this recipe

Sicilian Vegetable Stew With A Twist

Sicilian Vegetable Stew With A Twist
Sicilian Vegetable Stew With A Twist
  • Prep time
  • Cooking time
  • Serves04 Person(s)
  • CategoryVeg
  • Cuisine TypeFusion
  • Good for Lunch , Dinner

About this recipe

Sicilian vegetable stew known as “Caponata Siciliana” is flvourfullllll n scrumptious with the goodness of fresh vegetables cooked and stewed to perfection. The twist in the recipe is instead to adding vinegar I have added Molasses to it. Njoy Cooking!!!!

Ingredients for Sicilian Vegetable Stew With A Twist

  • Aubergine, large, thickly sliced- 01 no.
  • Courgette, thickly sliced- 01 no.
  • Zucchini, green, thickly sliced-01 no
  • Red bell pepper, deseeded and sliced- 01 no
  • Yellow bell pepper, deseeded and sliced - 01 no.
  • Green bell pepper, deseeded and sliced -01 no.
  • Extra Virgin Olive Oil- 03 tbsp. + 01 tbsp.
  • Red onion, cut into wedges, large- 01 no.
  • Red chilli flakes- 01 tsp.
  • Garlic cloves, sliced / minced- 04 nos.
  • Tomatoes-, thickly sliced- 250 gm.
  • Tomato puree - 01 tbsp.
  • Vegetable stock - 250 ml / as required
  • Molasses - ½ tbsp.
  • Castor sugar - ½ tbsp.
  • Capers - ¾ th tbsp.
  • Celery stem, chopped - 01 no.
  • Raisins - ¾ th tbsp.
  • Pine nuts - ½ tbsp.
  • Almonds, lightly toasted and slivered - ½ tbsp.
  • Black olives, chopped- 01 tbsp. (Optional)
  • Salt - to taste
  • Freshly ground black pepper- to taste

How to cook Sicilian Vegetable Stew With A Twist

  1. Baking Time- 15 minutes. Cooking Time: 25 minutes Preheat the Oven to 450 ˚F In a glass bowl toss the Aubergine, Courgette and peppers with the extra virgin olive oil. Add little salt and freshly ground pepper
  2. Spread the vegetables on to a baking tin / sheet/ tray and bake for 15 minutes or until it has attained a brown colour. Turn over the vegetables, for even browning. Remove and Keep aside.
  3. In a heavy bottomed pan heat olive oil add onions, chilli flakes and garlic. Sauté for 5 minutes. Add the tomatoes slices, tomato puree and let it simmer gently so that the sauce thickens. Pour in about 250ml vegetable stock.
  4. Add Molasses and sugar. Now add the roasted vegetables, capers, celery stem, raisins, pine nuts, almonds and black olives (Optional)
  5. Simmer for 15 minutes. Adjust seasonings, if required.
  6. Serve piping hot. Goes best with Ciabatta.


Chef Tips:


  1. Keep the aubergine and courgette in water, in order to prevent it from turning brown i.e. enzymatic browning.
  2. Do not over roast the vegetables, as they may burn and impart burnt flavor to the stew.
  3. You may add green olives, if desired.
  4. Do not stir the vegetables vigorously or the vegetables will mash.


  • Tastes:  Sweet, Spicy n Sour !!!!!! |
Contests & Campaigns

Win Prizes. Click for details

Ask a question, give feedback or compliment Reetu Uday Kugaji