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summer vegetable stew from Elba

This dish from Tuscany's biggest island resembles Sicily's caponata, only it's usually eaten hot as a contorno. The classic recipe takes green peppers, aubergines, courgettes, and onion, basil, parsely and tomatoes: add salt and olive oil, fry briefly, then cover and simmer until it's done and gurgling—the origin of its unusual name.



Text © Dana Facaros & Michael Pauls

Image by Elba tourismo