I often get carried away at outdoor markets, whether here in Florida or at our farmhouse in Umbria. Even though there are only two of us at home, I inevitably buy enough produce to feed a large family for a week. Luckily, this “problem” works out in our favor—leftover vegetables become the basis of our lunches, and when I find a few odds and ends lingering in the refrigerator, I turn them into a hearty vegetable stew.
This dish reminds me of Sicilian caponata, though I use a broader mix of vegetables depending on what I have on hand. Recently, while flipping through the Italian magazine A Tavola, I was surprised to see my go-to market stew featured as an Emilia-Romagna recipe called Frizzone. I’ve been making this dish for years without ever realizing it had a name! A little research confirmed that Frizzone varies widely across kitchens, but it always reflects the same spirit: humble, seasonal, garden-born cooking.
To me, this is the essence of Cucina Povera—simple country food made from what the land provides. I imagine a nonna stepping into her orto to gather an eggplant, zucchini, onion, carrot, celery, tomatoes, and a handful of fresh herbs, then chopping everything into equal pieces and letting the flavors slowly meld in the pot. Served with crusty Italian bread, it’s the kind of honest, satisfying food I could eat every day.
My own version is brightened with a few spoonfuls of chopped Taggiasca olives and rinsed salted capers, which give it a vibrancy reminiscent of caponata. You can adapt the vegetables to whatever you have on hand—just keep the pieces uniform so they cook evenly. I like using canned cherry tomatoes, though fresh halved ones work beautifully too.
This stew is delicious warm or at room temperature, and it makes a versatile dish: enjoy it on its own with bread, or serve it alongside roasted or grilled meats. Just take care not to overcook the vegetables—you want them tender but with enough texture to hold their shape.
Buon Appetito!
Deborah Mele
Ingredients
- 3 Tablespoons Olive Oil
- 1 Large Onion, Peeled & Chopped
- 2 Celery Stalks, Chopped
- 1 Large Eggplant, Chopped
- 2 Medium Zucchini, Chopped
- 2 Medium Carrots, Trimmed & Chopped
- 2 Garlic Cloves, Peeled & Minced
- 1 (14 Ounce) Can Cherry Tomatoes
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Dried Oregano
- 1 Cup Water
- 3 Tablespoons Chopped Fresh Basil
- 1/2 Cup Chopped Fresh Parsley, Divided
- 1/2 Cup Chopped Flavorful Olives
- 1/4 Cup Rinsed, Salted Capers
- Salt & Pepper To Taste
- 2 – 3 Teaspoons Aged Balsamic Vinegar
Instructions
- Heat the olive oil over medium heat in a large, wide bottom saucepan.
- Add the onion, celery, eggplant, zucchini, carrots, and garlic, and cook, stirring often until the vegetables begin to soften, about 8 to 10 minutes.
- Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 minutes.
- Stir in the remaining parsley, olives, and capers.
- Taste, and season with salt and pepper.
- Stir in the balsamic vinegar.
- Serve warm, or allow to cool to room temperature.
Nutrition Information:
Yield: 6
Serving Size: 2 cups
Amount Per Serving:
Calories: 152Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 199mgCarbohydrates: 19gFiber: 6gSugar: 8gProtein: 3g