Lipari caponata

Ingredients

• 2aubergines
• 2potatoes
• 1red pepper
• 1green pepper
• 200 gfresh tomatoes
• 2 stickscelery
• 1 largeonion
• 100 gtoasted breadcrumbs
• 100 gpecorino
• to tastebasil
• to tasteoregano
• 2 tablespoonsrinsed capers
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Prepare vegetables

   Rinse and trim the vegetables, then cut them into the shapes needed for layering.

2. 2

   Prepare the dish

   Scatter breadcrumbs and pecorino over the bottom of an ovenproof dish.

3. 3

   Layer vegetables

   Arrange layers of thinly sliced potatoes, sliced peppers, diced aubergines, peeled blanched tomatoes, sliced onion, celery, basil and a few capers.

4. 4

   Add the topping

   Drizzle with a little oil, then cover with breadcrumbs mixed with pecorino and oregano.

5. 5

   Repeat the layers

   Continue layering the vegetables, finishing with a mixture of breadcrumbs, pecorino and oregano.

6. 6

   Bake the caponata

   Drizzle with oil and bake at 180°C for 50 minutes.

7. 7

   Cover the dish

   Cover with foil for the first 20 minutes of baking.

8. 8

   Serve cold

   Leave the Lipari caponata to cool and serve it cold.

What is Lipari caponata?

Caponata is associated with Sicily, and this version takes its name from Lipari in the Aeolian Islands. Rather than being cooked as a loose vegetable mixture, it is layered in a dish and baked.

Potatoes and aubergines make the layers substantial, while the breadcrumb, pecorino and oregano topping adds a savoury finish. Serving it cold lets the baked layers settle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 14g protein, 51g carbs, 17g fat.

Potatoes and breadcrumbs provide most of the carbohydrates, while pecorino and olive oil contribute much of the fat; the cheese also supplies most of the protein. For a more balanced plate, serve a portion with a fresh salad or another non-starchy vegetable.

Build the layers evenly

Potatoes: slice them thinly so they cook through in the same time as the other vegetables. Keep the slices fairly even for consistent layers.

Aubergines and peppers: cut the aubergines into dice and the peppers into strips, as directed. Spread each layer across the dish rather than piling it in one spot.

Prepare the tomatoes and capers

Tomatoes: blanch them and remove their skins before layering. This keeps the pieces tender and avoids loose skins in the finished bake.

Capers: rinse away their preserving salt before adding them sparingly between the vegetables. Their briny flavour stands out against the mild potatoes.

Get the topping right

Breadcrumbs and pecorino: mix them with oregano for the topping, and use some at the base of the dish too. The layers of crumbs help give the bake a savoury, textured finish.

Olive oil: drizzle it over the layers and the top rather than pouring it in one place. The recipe gives no fixed quantity, so use enough to lightly moisten the surface.

Check the bake

Cover the dish with foil for the first 20 minutes of the 50-minute bake at 180°C. This limits browning while the vegetables begin to soften.

Remove the foil for the remaining 30 minutes. The potatoes should be tender and the top lightly browned; if needed, check the centre with a small knife.

Serve it cold

Allow the caponata to cool before serving, following the recipe’s instruction to serve it cold. This also makes it practical to prepare ahead.

Serve it as a vegetable-centred main or alongside grilled fish, roast meat or a simple green salad. Bread can round out the meal, though the breadcrumbs already add substance.

Recipe notes & tips

• Slice the potatoes thinly and evenly so they soften within the baking time.
• Rinse the capers well if they are packed in salt.
• Spread the vegetables in an even layer so no area is left much thicker than the rest.
• Keep the foil on for the first 20 minutes, then remove it to brown the topping.
• Let the dish cool before cutting into portions for serving.

Variations

• Extra herbs: add a little more basil or oregano between the vegetable layers.
• Cheesier topping: increase the pecorino slightly and reduce the breadcrumbs by the same amount.
• More capers: add a few extra rinsed capers for a sharper, saltier note.
• Seasonal vegetables: replace some of the peppers with another sliced vegetable that bakes in a similar time.
• Individual portions: layer the ingredients in small ovenproof dishes and check them for doneness as they bake.

Common mistakes to avoid

• Thick potato slices: they may remain firm; cut them thinly and evenly.
• Unrinsed capers: they can make the dish overly salty; rinse them before use.
• Too much oil: it can leave the layers greasy; drizzle lightly over the surface.
• Skipping the foil: the topping may brown before the vegetables soften; cover for the first 20 minutes.
• Serving it hot: the recipe calls for it cold; allow the bake to cool before serving.

How to store

Once cool, cover and refrigerate for up to 3 days. Reheat portions in an oven until hot, or serve them cold as directed; the breadcrumb topping will soften during storage.

Frequently asked questions