Sicilian Vegetable Stew With A Twist

4.70 from 3 votes

Sicilian vegetable stew known as Caponata Siciliana is flavorful 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. Enjoy Cooking!!!!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Served AsDinner, Lunch
Recipe Taste Salty, Savoury
Servings 4


  • 1 Aubergine large, thickly sliced
  • 1 Courgette thickly sliced
  • 1 Zucchini green, thickly sliced
  • 1 Red bell pepper deseeded and sliced
  • 1 Yellow bell pepper deseeded and sliced
  • 1 Green bell pepper deseeded and sliced
  • 3 tbsp Olive Oil +1 tbsp, Extra Virgin
  • 1 Red onion cut into wedges, large
  • 1 teaspoon Red chili flakes
  • 4 cloves Garlic sliced / minced
  • 250 gm Tomatoes thickly sliced
  • 1 tbsp Tomato puree
  • 250 ml Vegetable stock as required
  • ½ tbsp Molasses
  • ½ tbsp Castor sugar
  • ¾ tbsp Capers
  • 1 Celery stem, chopped
  • ¾ tbsp Raisins
  • ½ tbsp Pine nuts
  • ½ Almonds lightly toasted and slivered
  • 1 tbsp Black olives chopped (Optional)
  • Salt to taste
  • Black pepper Freshly ground, to taste


  • Baking Time- 15 minutes. Cooking Time: 25 minutes. Preheat the Oven to 450 In a glass bowl toss the Aubergine, Courgette and peppers with the extra virgin olive oil. Add little salt and freshly ground pepper
  • 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.
  • In a heavy bottomed pan heat olive oil add onions, chili 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.
  • Add Molasses and sugar. Now add the roasted vegetables, capers, celery stem, raisins, pine nuts, almonds and black olives (Optional)
  • Simmer for 15 minutes .Adjust seasonings, if required.
  • 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.

Please appreciate the author by voting!

4.70 from 3 votes

Recipe Nutrition

Calories: 144 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 451 mg | Potassium: 1022 mg | Fiber: 8 g | Sugar: 16 g | Vitamin A: 2224 IU | Vitamin C: 149 mg | Calcium: 70 mg | Iron: 2 mg

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