Sicilian vegetable casserole

Cook & Prep Time

1 h



Sicilian vegetable casserole

This light vegetable casserole, also known as Canazzo, originated in Sicily. It is a quick and easy way to use summer vegetables that taste even better the day after and will surely add vibrant colour to your plate.


  • 4 potatoes, cut into small dice
  • 2 yellow peppers, cut into small dice
  • 2 red peppers, cut into small dice
  • 2 aubergine, cut into small dice
  • 300g canned whole peeled tomatoes
  • 1 onion, thinly sliced
  • extra virgin olive oil, as needed
  • salt and pepper
  • mint leaves for garnish
  • basil leaves for garnish


Step 1

Heat a saucepan over medium heat and drizzle with extra virgin olive oil. Sauté the thinly sliced onion until soft and transparent. Add the diced potatoes, peppers, canned whole peeled tomatoes and a little warm water, then the diced aubergine.

Step 2

Season with salt and pepper, and add a little more warm water if needed. Cover the saucepan with a lid and continue cooking until the potatoes are soft.

Serve warm or cold with a few basil and mint leaves on top.