Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
This is one of the meals I come back to time and time again to make for my family. It is one of the meals that they also suggest I make when I offer to cook the evening meal. I keep telling them it’s so simple and there’s really nothing to it but still they insist it’s an “Amy Special” and I’m happy to indulge them.
Inspired by my time in Italy and like much Italian cooking, this recipe celebrates fresh, wholesome and simple ingredients done in a way that makes them sing. Ordinary, everyday vegetables are turned into a beautifully rich Sicilian Caponata that will fool you into thinking you’re eating al fresco in sunny Sicily. It’s a beautiful meal to share with friends and family, vegans and non-vegans, as this dish is comforting, warming and filling. It will satiate even the hungriest of meat eaters thanks to the delicious rosemary roasted potatoes. That said, we also love to enjoy this recipe served with hunks of crusty bread, spooned over pasta as a veggie-packed sauce or to stuff a jacket potato. Serve it however you like, but I hope you’ll love it as much as we do.
The flavours are kept very simple: rich tomato passata, salt, black pepper, a dash of balsamic vinegar for a tangy depth, a squeeze of coconut honey to balance out the acidity and a little bit of harissa – but this isn’t hot at all. The main flavours come from the finely chopped capers and olives that melt into the sauce – which we all love! The saltiness from both Italian ingredients adds such a wonderful flavour while the raisins slowly plump up absorbing all the flavours and the liquid. They really melt in your mouth when you get one.
For maximum flavour I like to cook this in the morning, let all the flavours sit throughout the day and warm back through in the evening. It’s amazing how much the Sicilian Caponata intensifies and how gorgeously soft the vegetables become. This recipe makes for delicious leftovers, too, and is very freezer-friendly. So, make extras to enjoy for weeks after.
Rich and thick tomato-based stew filled with lots of hearty vegetables, capers and olives for a truly warming Italian inspired meal. Best served with Rosemary Roasted New Potatoes.
Soft and fluffy in the middle with a crisp outside, flavoured with warming rosemary and black pepper.
Let’s get social! I would love to hear what you think of my Sicilian Caponata with Rosemary Roasted Potatoes and perhaps it will become one of your family favourites? Please leave your comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy so I can see them. I’m also on Facebook, Twitter and Pinterest of you feel like being sociable.
With Italian love x
I love caponata because it’s so versatile and can be eaten either hot or cold. Your version looks yummy with the rosemary roasties,
I’m so glad you like the look of it Sheree – yes it also tastes great cold! I’d love to hear if you make my one, too.
[…] my favourite coconut honey roasted parsnips and carrots, my balsamic glazed Brussel sprouts and rosemary roasted new potatoes. They equally taste great as part of a Buddha-bowl style meal or in place of original falafel in a […]
[…] dry and far too heavy to enjoy the rest of the delights on the plate, like Roasted Brussel Sprouts, Rosemary Roasted New Potatoes and the Roasted Carrots and Parsnips. I equally am not the biggest fan of tomato sauce-topped […]
[…] 1. Sicilian Caponata with Rosemary Roasted New Potatoes. […]
Looks/sounds so good! Glad to have found your blog!
Thanks so much – I hope you’ll enjoy it!
[…] Sicilian Caponata with Rosemary Roasted New Potatoes | Nourishing Amy […]
[…] or batch cooking. I love to meal prep at the weekends, especially warming and hearty curries, stews and soups and roast up a rainbow of vegetables for salads but there are times when you haven’t […]
[…] If you are looking for more savoury recipes, how about my Chickpea Chilli with Guacamole, Black Rice or Lentil Mediterranean Salad and Sicilian Caponata with Rosemary Roasted New Potatoes. […]
[…] If you are looking for more easy dinner ideas, how about my Sticky Asian Aubergines with Coconut Rice and Curried Chickpeas, Chickpea Chilli with Guacamole or Sicilian Caponata with Rosemary Roasted New Potatoes. […]
[…] If you are looking for more warming dishes, how about my Sundried Tomato and Olive Ragu, Sticky Asian Aubergines with Coconut Rice and Curried Chickpeas, Chickpea Chilli with Guacamole or Sicilian Caponata with Rosemary Roasted New Potatoes. […]
[…] for more easy warming recipes, how about my Golden Chickpea and Aubergine Peanut Butter Curry, Sicilian Caponata with Rosemary Roasted New Potatoes or Egyptian Spiced Courgette and Butterbean […]
[…] roast with some Coconut Honey Roasted Carrots and Parsnips, Maple Chestnut Roasted Brussel Sprouts, Rosemary Roasted New Potatoes and some Black Bean and Sweet […]
[…] I hope you will enjoy this Roasted Red Pepper and Cauliflower Harissa Traybake and if you are looking for more easy recipes, how about my Burst Tomato and Sweet Potato Curry, Chickpea Chilli with Guacamole or Sicilian Caponata with Rosemary Roasted New Potatoes. […]
[…] Creamy Spiced Lentil Carrot Soup, Baked Pumpkin Falafel with Herby Hummus and Roasted Carrots or Sicilian Caponata. And why not top a slice with lots of Simple and Creamy Hummus, Cinnamon Plum Jam or Chocolate Chai […]
Hi, did u use harissa paste or powder? Thanks for the recipe! 🙂
Hey Anna, I use harissa paste in my recipes but I’m sure powder would work too depending on the strength! Let me know how you get along!
[…] and if you’re looking for more staple recipes, how about my Simple Red Pepper and Spinach Dahl, Sicilian Caponata with Roasted New Potatoes, Roasted Cauliflower Dahl or Chickpea Carrot and Chard Red Thai […]
[…] you are looking for more easy recipes, how about my Sicilian Caponata with Roasted New Potatoes, Simple Red Pepper and Spinach Dahl, Roasted Cauliflower Dahl or Roasted Red Pepper and Cauliflower […]
[…] Sicilian Caponata with Rosemary Roasted New Potatoes […]
[…] and serve with your favourite roast dinner accompaniments like sticky glazed parsnips and carrots, potatoes and these Balsamic Roasted Sprouts. These sprouts are the same as I have been making for these, but […]
[…] until golden brown and crisp on top and then serve with all the classic roast dinner components: roasted new potatoes, balsamic glazed Brussel sprouts, sticky roasted carrots and parsnips and the cranberry […]