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Caponata siciliana

Caponata siciliana

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I browsed Gordon Ramsay's Perfect Menu and this Italian stew caught my eye, even special if you serve it with peasant bread!


  • 1 large eggplant cut into pieces
  • 4 celery stalks cut celery
  • 1 red bell pepper, seedless and diced
  • 1 green bell pepper
  • 1 large chopped onion
  • 5 large diced tomatoes
  • 3-4 cloves of garlic, chopped
  • 6 tablespoons olive oil
  • 150 g green olives (preferably without seeds)
  • 50 g drained capers
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 2 tablespoons caster sugar
  • green basil (I didn't have one)

Servings: 4

Preparation time: less than 30 minutes


Heat the olive oil in a large pan with a heavy and stable base and put in it the pieces of eggplant, onion, celery and pepper with a little salt and pepper.

Saute them over high heat for 5 minutes.

Add the tomatoes together with the garlic, sugar, vinegar, olives and capers.

Let the vegetables simmer for 8-10 minutes, stirring occasionally. Remove from the heat, let cool slightly and then sprinkle with chopped basil.

We serve caponata with country bread.


Good appetite !