Burning Bin Caponata
Based on:
TypeSide dish
Serves4 people
DateOctober 19, 2026
Sharp caponata shaped as a burning bin: fire on your plate, tension in every bite.
A Sicilian caponata, plated as a burning trash container: a zucchini half as the bin, filled with spicy eggplant-tomato stew, topped with roasted pepper flames and red onion smoke. The sharp, sour flavors and fiery look refer to the riots and burning bins in Milan.
Ingredients
- 2 medium eggplants
- 1 large zucchini (straight, for the bin)
- 2 red bell peppers
- 1 red onion
- 2 celery stalks
- 2 tomatoes
- 2 tablespoons capers
- 50 g pitted green olives
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 4 tablespoons olive oil
- 1 clove garlic
- salt and pepper to taste
- fresh basil (optional, for garnish)
Method
- Preheat the oven to 220°C.
- Halve the zucchini lengthwise and hollow out both halves to make a bin (leave a 1 cm edge). Brush with olive oil and roast for 15 minutes.
- Cut eggplants into cubes, sprinkle with salt, and let drain for 10 minutes. Pat dry.
- Cut peppers into wide strips. Roast them with the zucchini until slightly charred (15-20 minutes).
- Finely chop the onion, slice celery, and dice tomatoes.
- Heat 2 tablespoons olive oil in a large pan. Sauté onion, celery, and garlic for 3 minutes.
- Add eggplant and fry for 5 minutes on high heat.
- Add tomatoes, capers, olives, vinegar, and sugar. Simmer for 10 minutes until thick. Season with salt and pepper.
- Fill the roasted zucchini bins with the caponata.
- Stick the roasted pepper strips upright as 'flames.' Drape red onion slices over as smoke.
- Garnish with basil if desired.
Serving notes
- Serve on a black platter for extra contrast.
- Place the zucchini bins in the center: the fire blazes up.
- Serve warm or at room temperature.