Sicilian caponata with couscous. That’s aubergine (eggplant), courgette (zucchini), celery, capers and olives, slow-cooked in a rich tomato sauce with sultanas. Topped with roasted almonds and mint leaves. Yeah 
in Food & Drink
Sicilian Caponata
Norman Darlo
356 Views
12 Votes
17 Comments
Looks really fresh, thanks for the idea.
You’re welcome Mary!
This looks great.It’s sure and very tasty.
It sure was, the time I got it in Italy, and the times I made it at home since 🙂
Awesome – there is something about cooking that is very relaxing!
Absolutely. It also stands between me and starvation!
as we say in the states, don’t quit your day job yet. That comedy career may be a bit further off than you think.
funny,,,
I guess I’ll just have to keep working at it! 😀
sounds like a plan, may I suggest practicing on Kim she likes dad jokes.
Well, thank you. I was inspired while on holiday in Italy on Tuesday, and found the dish in a motorway truckstop for under €4. So when I got home I looked up the recipe and reproduced it, as pictured 🙂
This looks great..It’s sure and very tasty.
You bet, Marija 🙂 I will make it again soon!
Short and clear. Thank you.
Your food always looks way too delicious Norman. 🙂
No such thing as too delicious, Carol! I found this while on holiday in Italy on Tuesday, in a motorway truckstop for less than €4. So when I got home I looked up the recipe and reproduced it, as pictured ?
Wow, a truckstop! I am very impressed. You are a natural cook Norman.
Ah, thank you, Carol! (I was pretty impressed, myself 😉 )