Gourmet Recipes

Caponata with Vegetables, Stracciatella Cheese, Crunchy Croutons, and Itrana Olives

Marina Colonna Recipe Caponata Vegetables Stracciatella Cheese Croutons olives


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for 4 people
  • 2 aubergines ( 600 g / 21.164 oz.)
  • 1 red onion
  • 2 ribs celery
  • 2 zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 2 tbsps raisins
  • 20 g (0.7 oz.) salted capers
  • 20 g (0.7 oz.) pine nuts
  • 200 g (7.05 oz.) tomato sauce
  • ½ glass vinegar
  • 50 g (1.76 oz.) sugar
  • salt to taste
  • 80 g (2.82 oz.) organic green olives in brine
  • CLASSIC extra virgin olive oil to taste
  • Peperoncino oil (chili) to taste
  • Buffalo stracciatella cheese to taste
  • 1 lemon
  • a few slices of homemade bread


  1. Wash the aubergines and cut them into pieces. Place them in a bowl with water and
    lemon juice so they don’t turn black.
  2. Soak the raisins and rinse the capers under running water.
  3. Toast the pine nuts in a non-stick pan until golden.
  4. Slice the onion and cut the celery into small pieces, sauté them in a large pan with Classic extra virgin olive oil for a few minutes.
  5. Add the rinsed capers, squeezed raisins, pine nuts and olives.
  6. Stir and after two minutes, add the tomato puree, vinegar and sugar.
  7. Season with salt.
  8. While the sauce begins to cook, cut the courgettes and the peppers into strips
    and slices, add them to the vegetables.
  9. Finally add the aubergines and continue cooking over low heat for about 20 minutes.
  10. The vegetables should remain slightly crunchy.
  11. Add salt if necessary and leave to cool.
  12. Cut the slices of bread into sticks and toast them in a pan with a drizzle of Peperoncino oil (chili).
  13. Serve the caponata with a spoon of stracciata di bufala cheese, a few more drops of
    Peperoncino oil and crunchy bread slices.

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