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 organic 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 organic 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.