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Sicilian vegetable stew
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Versatile, delicious and easy to make, caponata is probably Sicily’s best-known dish. Throughout the centuries, Sicily has been invaded and colonised by many different nations and these influences are plain to see in Sicilian cuisine. Here you will see hints of the French ratatouille, while the inclusion of raisins and pine nuts suggests some Arabic influences, too. Serve either cold or warm as a side dish or as a main course with bread.
Serves: Serves 6, as a starter
This requires a well-balanced wine - one that won’t overpower the flavour combinations, but has plenty of guts. Try this powerful yet pure red, which is also suitable for vegetarians. Via Collina 2007 Dolcetto di Diano d’Alba, Piedmont. Bin 390208; £7.49.
Typical values per serving:
This recipe was first published in September 2009.