Category: Italian Recipes

10 Delicious Variations of Sicilian Caponata

Posted on by wf8eq

Here are 10 delicious variations of Sicilian caponata, each offering a unique twist while respecting the dish’s sweet-and-sour soul. Every version includes ingredients and step-by-step instructions.

variations of Sicilian caponata

1. Classic Sicilian Caponata

Ingredients:

  • 2 large eggplants, diced

  • 1 onion, sliced

  • 3 celery stalks, chopped

  • 400 g (14 oz) canned tomatoes

  • 2 tbsp capers

  • 100 g green olives, pitted

  • 3 tbsp red wine vinegar

  • 1 tbsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Salt the eggplant cubes and let drain 30 min; pat dry.

  2. Fry eggplant in olive oil until golden; set aside.

  3. Sauté onion and celery until soft.

  4. Add tomatoes, simmer 15 min.

  5. Stir in olives, capers, vinegar, and sugar; cook 10 min more.

  6. Mix in fried eggplant, season, and let rest overnight for best flavor.

2. Caponata alla Palermitana

Ingredients:

  • 2 eggplants, diced

  • 1 onion, chopped

  • 2 celery stalks

  • 200 g green olives

  • 2 tbsp capers

  • 200 g peeled tomatoes

  • 2 tbsp tomato paste

  • 50 g pine nuts

  • 50 g raisins

  • 3 tbsp white wine vinegar

  • 1 tbsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Fry eggplant cubes until golden; drain.

  2. Sauté onion, celery, tomato paste, and tomatoes.

  3. Add raisins, pine nuts, capers, and olives.

  4. Stir in vinegar and sugar; simmer 5 min.

  5. Add eggplant, mix well, cool, and serve at room temperature.

3. Caponata with Anchovies

Ingredients:

  • 2 eggplants, diced

  • 1 onion, chopped

  • 2 anchovy fillets in oil

  • 2 celery stalks, chopped

  • 300 g cherry tomatoes

  • 2 tbsp capers

  • 100 g green olives

  • 3 tbsp red wine vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant cubes; set aside.

  2. Melt anchovies in olive oil, then add onion and celery.

  3. Add tomatoes, cook 10 min.

  4. Stir in olives, capers, vinegar, and sugar.

  5. Return eggplant, simmer briefly, and serve warm or cold.

4. Caponata with Zucchini and Eggplant

Ingredients:

  • 1 eggplant and 1 zucchini, diced

  • 1 onion, sliced

  • 2 celery stalks

  • 200 g chopped tomatoes

  • 2 tbsp capers

  • 100 g black olives

  • 2 tbsp vinegar

  • 1 tbsp honey

  • Olive oil, salt, pepper

Instructions:

  1. Fry eggplant and zucchini separately until golden.

  2. Sauté onion and celery; add tomatoes.

  3. Add olives, capers, vinegar, and honey.

  4. Mix in eggplant and zucchini, simmer 10 min.

5. Spicy Caponata

Ingredients:

  • 2 eggplants, diced

  • 1 onion, sliced

  • 1 red chili, chopped

  • 2 garlic cloves, minced

  • 3 celery stalks

  • 400 g chopped tomatoes

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant cubes; drain.

  2. Sauté onion, chili, and garlic.

  3. Add celery and tomatoes; cook 15 min.

  4. Stir in capers, vinegar, and sugar.

  5. Add eggplant and simmer 10 min.

6. Caponata with Raisins and Pine Nuts

Ingredients:

  • 2 eggplants

  • 1 onion

  • 2 celery stalks

  • 50 g raisins (soaked)

  • 50 g pine nuts (toasted)

  • 300 g tomatoes

  • 2 tbsp capers

  • 3 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant and set aside.

  2. Sauté onion and celery.

  3. Add tomatoes, capers, vinegar, and sugar.

  4. Stir in raisins, pine nuts, and eggplant; simmer 10 min.

7. Green Olive–Focused Caponata

Ingredients:

  • 2 eggplants

  • 1 onion

  • 4 celery stalks

  • 200 g large green olives

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

  • 300 g tomato passata

Instructions:

  1. Fry eggplant until golden.

  2. Sauté onion and celery until soft.

  3. Add olives, capers, and passata.

  4. Mix in vinegar and sugar; cook 15 min.

  5. Add eggplant, stir, and cool.

8. Grilled Caponata (Healthier Version)

Ingredients:

  • 2 eggplants, sliced

  • 2 zucchinis, sliced

  • 1 red bell pepper, chopped

  • 1 onion, chopped

  • 2 tbsp capers

  • 100 g olives

  • 2 tbsp balsamic vinegar

  • 1 tsp sugar

  • Olive oil, salt, pepper

Instructions:

  1. Grill eggplant, zucchini, and pepper; chop.

  2. Sauté onion, add grilled veggies.

  3. Add capers, olives, vinegar, and sugar.

  4. Simmer 10 min; serve warm or cold.

9. Tuna Caponata (Main Course Style)

Ingredients:

  • 2 eggplants, diced

  • 1 onion

  • 1 red pepper

  • 200 g tuna (canned or fresh)

  • 2 celery stalks

  • 300 g tomatoes

  • 2 tbsp capers

  • 3 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant; set aside.

  2. Sauté onion, pepper, and celery.

  3. Add tomatoes, capers, vinegar, and sugar.

  4. Stir in tuna and eggplant, cook 5–7 min.

10. Mushroom and Eggplant Caponata

Ingredients:

  • 1 eggplant, diced

  • 200 g mushrooms, sliced

  • 1 onion

  • 2 celery stalks

  • 300 g tomatoes

  • 2 tbsp capers

  • 2 tbsp vinegar

  • 1 tbsp sugar

Instructions:

  1. Fry eggplant and mushrooms separately.

  2. Sauté onion and celery, add tomatoes.

  3. Mix in capers, vinegar, and sugar.

  4. Add eggplant and mushrooms, simmer 10 min.

10 Delicious Vegan Italian Recipes

Posted on by wf8eq

Here are 10 delicious vegan Italian recipes — all plant-based and complete with ingredients and step-by-step instructions.

10 delicious vegan Italian recipes

 

1. Vegan Mushroom Risotto

Serves: 4
Ingredients:

  • 1 ½ cups Arborio rice

  • 4 cups vegetable broth (warm)

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 2 cups mushrooms (cremini or porcini), sliced

  • ½ cup dry white wine (optional)

  • Salt and pepper to taste

  • 2 tbsp nutritional yeast

Instructions:

  1. Sauté onion and garlic in olive oil until translucent.

  2. Add mushrooms and cook until softened.

  3. Stir in Arborio rice; cook 2 minutes to coat.

  4. Add wine; let it evaporate.

  5. Gradually add warm broth, ½ cup at a time, stirring continuously until absorbed.

  6. Continue until rice is creamy and tender (about 20 minutes).

  7. Stir in nutritional yeast, adjust seasoning, and serve hot.

2. Vegan Pesto Pasta

Serves: 4
Ingredients:

  • 12 oz spaghetti or penne

  • 2 cups fresh basil leaves

  • ¼ cup pine nuts

  • 2 garlic cloves

  • ¼ cup nutritional yeast

  • ½ cup olive oil

  • Salt & lemon juice to taste

Instructions:

  1. Cook pasta al dente.

  2. Blend basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and lemon juice until smooth.

  3. Toss cooked pasta with pesto.

  4. Serve topped with crushed nuts or vegan parmesan.

3. Eggplant Caponata

Serves: 4
Ingredients:

  • 2 medium eggplants, diced

  • 1 onion, chopped

  • 3 tbsp olive oil

  • 2 celery stalks, chopped

  • 1 can (14 oz) diced tomatoes

  • 2 tbsp capers

  • ¼ cup green olives, sliced

  • 1 tbsp red wine vinegar

  • 1 tsp sugar

  • Salt & pepper

Instructions:

  1. Sauté eggplant in olive oil until golden; remove and set aside.

  2. Cook onion and celery until soft.

  3. Add tomatoes, capers, olives, vinegar, sugar, salt, and pepper.

  4. Add eggplant back, simmer 15 minutes.

  5. Serve warm or cold with bread.

4. Vegan Gnocchi with Tomato Basil Sauce

Serves: 4
Ingredients:

  • 2 lbs potatoes

  • 1 ½ cups flour

  • Salt

  • 2 cups tomato sauce

  • 2 garlic cloves, minced

  • Fresh basil

Instructions:

  1. Boil potatoes, peel, and mash until smooth.

  2. Add flour and salt, knead gently until dough forms.

  3. Cut into small gnocchi pieces and boil until they float.

  4. In a pan, sauté garlic in olive oil, add tomato sauce and basil.

  5. Toss gnocchi with sauce and serve.

5. Vegan Lasagna

Serves: 6
Ingredients:

  • 9 lasagna noodles

  • 2 cups vegan ricotta (tofu + lemon + garlic + basil)

  • 2 cups spinach

  • 3 cups marinara sauce

  • 1 cup vegan mozzarella (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Spread marinara sauce in a baking dish.

  3. Layer noodles, ricotta mixture, spinach, and sauce.

  4. Repeat layers; top with sauce and vegan cheese.

  5. Bake 35 minutes. Rest 10 minutes before serving.

6. Pasta e Fagioli (Bean Soup)

Serves: 4
Ingredients:

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 1 can cannellini beans

  • 1 can diced tomatoes

  • 1 cup small pasta

  • 4 cups vegetable broth

  • Olive oil, salt, pepper

Instructions:

  1. Sauté onion, garlic, and carrots.

  2. Add tomatoes, beans, broth, salt, and pepper.

  3. Simmer 15 minutes.

  4. Add pasta and cook until tender.

  5. Serve with a drizzle of olive oil.

7. Vegan Polenta with Mushrooms

Serves: 4
Ingredients:

  • 1 cup cornmeal

  • 4 cups water or veggie broth

  • 1 tbsp olive oil

  • 2 cups mushrooms, sautéed

  • Garlic, salt, pepper

Instructions:

  1. Bring water to boil, whisk in cornmeal slowly.

  2. Stir until thick and creamy (about 10 minutes).

  3. Sauté mushrooms with garlic, olive oil, salt, and pepper.

  4. Serve mushrooms over polenta.

8. Vegan Stuffed Peppers

Serves: 4
Ingredients:

  • 4 bell peppers

  • 1 cup cooked rice

  • 1 cup lentils

  • 1 onion, diced

  • 1 cup tomato sauce

  • Garlic, olive oil, basil

Instructions:

  1. Preheat oven to 375°F (190°C).

  2. Sauté onion and garlic, add rice, lentils, tomato sauce, and herbs.

  3. Stuff peppers and place in baking dish.

  4. Bake for 35 minutes.

9. Vegan Minestrone Soup

Serves: 6
Ingredients:

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks

  • 1 zucchini, diced

  • 1 can diced tomatoes

  • 1 cup small pasta

  • 4 cups vegetable broth

  • 1 can beans

  • Italian herbs

Instructions:

  1. Sauté onion, carrots, and celery.

  2. Add zucchini, tomatoes, herbs, and broth.

  3. Simmer 15 minutes, add beans and pasta.

  4. Cook until pasta is tender.

10. Vegan Tiramisu (with Cashew Cream)

Serves: 6
Ingredients:

  • 1 cup cashews (soaked overnight)

  • ½ cup coconut milk

  • ¼ cup maple syrup

  • 1 tsp vanilla

  • 1 cup strong coffee

  • 10 ladyfinger-style vegan cookies or sponge cake pieces

  • Cocoa powder

Instructions:

  1. Blend cashews, coconut milk, maple syrup, and vanilla until creamy.

  2. Dip cookies briefly in coffee and layer in dish.

  3. Spread cashew cream on top.

  4. Repeat layers.

  5. Chill 2+ hours; dust with cocoa before serving.