Sicilian-Style Stew
The inspiration for this stew came during a recent conference in Cambridge. Unlike most academic conferences, this one wasn’t catered — which meant I had the chance to explore the local food scene. And by local, I mean restaurants around the university rather than any mythical Cambridge delicacies 😉
One of the highlights was Aromi, a Sicilian café and pizzeria - their pizzas were amazing! The one that stole my heart was topped with Sicilian caponata. I loved the delicate balance of sweet and tangy flavours coating the late-summer vegetables.
While I love making homemade pizza, it isn’t always the most practical option. So I set out to recreate those caponata flavours in a hearty stew instead. The result is a quick, satisfying meal that is perfect for batch cooking and packed work lunches.
Prep time: 45 minutes | Serves: 4 | Plant points: 10
Ingredients
5 tbsp extra virgin olive oil
2 medium aubergines, cut into 2 cm cubes
2 onions, peeled and quartered
2 celery stalks, finely chopped
1 green pepper
1 yellow pepper
1 (400g) can borlotti beans, liquid reserved
1 (400g) can chopped tomatoes
150 ml boiling water or vegetable stock
2 tbsp capers, roughly chopped
100 g pitted olives, roughly chopped
3 tsp honey
30 g fresh basil, stalks removed
Salt and freshly ground black pepper, to taste
70 ml red wine vinegar
Method
Preheat the oven to 200°C. Arrange the aubergines, onions, and peppers on a large roasting tray lined with baking paper. Drizzle with 3 tbsp of extra virgin olive oil and season with salt and pepper. Roast for 15 minutes, or until the vegetables are soft and lightly charred.
Heat the remaining 2 tbsp of olive oil in a heavy-bottomed pot over medium–high heat. Add the celery and sauté for a few minutes until it begins to soften. Add the chopped tomatoes, borlotti beans (including their liquid), and the roasted vegetables. Pour in the boiling water or stock, bring to a boil, and then simmer for about 15 minutes, or until the stew begins to thicken.
Stir in the capers, olives, and honey, and cook for another 5 minutes. Remove from the heat and stir in the red wine vinegar — add it gradually so that you can adjust the acidity to your taste.
Season with salt and pepper, fold in the basil, and serve.
Why it works
This stew captures all the richness of a classic caponata. Roasting the vegetables concentrates their sweetness and adds depth, while the combination of capers, olives, and vinegar brings that signature Sicilian sweet-sour balance. The beans add protein and creaminess, turning the dish into a complete and comforting meal that is perfect for batch cooking.
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