Sicilian Caponata

I love making caponata, and this variation is surprisingly delicious. I prepare this traditional Sicilian vegetable dish with aubergine, good olives, sultanas, and tomatoes. At the end, I mix in roasted butternut squash. On the side, I make a tabbouleh with bulgur, fresh herbs, and sunflower seeds. This dish is 100% plant-based (vegan).

Sicilian Caponata

Aubergine, butternut squash, red bell pepper, yellow beet, carrot, garlic, fresh chives, parsley, rosemary, preserved lemon, kalamata olives, silver onions, raisins, sunflower seeds, bulgur, tomato paste, red wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, sulfiet.

MicrowaveMarleen's choice

Heat the caponata and tabbouleh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the caponata and tabbouleh covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy108,24 kcal

Protein1,99 g

Fat4,78 g

of which saturated0,54 g

Carbohydrates18,01 g

Dietary fibre2,81 g

Salt0,57 g

Average weight: 540 g

Last on the menu on 8 September 2026. View current menu →

Sicilian Caponata

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