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Smoked vegetables sicilian caponata, basil and pancetta

Salted, Vegetables and Fruits, Pork, BBQ

A smoky version of this Sicilian culinary classic. A delicious dish made with eggplant, pancetta, onions, tomatoes, celery, green olives and capers.


It's best to add salt and pepper at the end of cooking given the presence of olives and capers.


Recipe for 4 portions


1 Unit(s)
2 Unit(s)
Yellow pepper
2 Sprig(s)
1 Unit(s)
2 Clove(s)
2 Tbsp
60 Ml
Large green pitted olives
60 Ml
Red wine vinegar
400 Ml
Diced tomatoes


100 Gr
8 Leaf(ves)
4 Slice(s)
Country bread
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your barbecue at 500 °F

  • Preparation

    Cut the eggplant into slices, rub them with olive oil, then smoke them for 10-15 minutes in a smoker. Cut the eggplant into small dice.

    Cut the vegetables into small cubes and the olives into rings.

    Chop the garlic and the capers.

    Chop the basil and cut the pancetta into small pieces.

    Cook the pancetta in a skillet until crispy.

    Toast the country bread on the barbecue.

  • Caponata

    In a saucepan, heat a little olive oil and sweat the onions and bell pepper in it. Then add the celery, eggplant and garlic. Continue cooking for 2-3 minutes while stirring.

    Add the rest of the caponata ingredients and cook for 10 minutes.

    Adjust the seasoning before serving.

  • On the plate

    Place the caponata on your plates and garnish with the pancetta and the basil.

    Serve the dish with the country bread croutons.

It's best to add salt and pepper at the end of cooking given the presence of olives and capers.

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