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 beetroot, carrot, garlic, fresh chives, parsley, rosemary, confit lemon, kalamata olives, silver onions, raisins [sulphites], sunflower seeds, bulgur [gluten], tomato paste, red wine vinegar [sulphites], 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

Heat 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

Fat4,78 g

of which saturated0,54 g

Carbohydrates18,01 g

Dietary fibre2,81 g

Protein1,99 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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