The Palermo stew is one of the most emblematic dishes of Sicilian culinary tradition, a true expression of the concept of poor cuisine, capable of transforming simple ingredients into a triumph of flavors. Born from popular wisdom, the stew embodies the art of recycling and valuing every available resource, representing a deep connection with the peasant and maritime culture of the island.
This preparation, which could be defined as a sort of “leftover stew,” is a rustic yet extraordinarily tasty dish, where seasonal vegetables and potatoes come together in a slow and patient cooking. The result is a harmony of scents and flavors that tells the story of a cuisine born to generously and creatively feed whole families, using what the land and sea provided.
The stew, with its curious name that recalls the idea of “mixing” or “piling up,” is a metaphor for the warmth and conviviality typical of Sicily.
Perfect to be enjoyed hot on cold winter days, or even at room temperature in milder seasons, the stew is a culinary embrace that conquers at the first taste. Accompanied by good homemade bread and perhaps a glass of wine, it represents the essence of simple, genuine, and incredibly satisfying cuisine. A true celebration of the most authentic Sicily. Below are more recipes with vegetables.

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients for the Palermo Stew Recipe

1 onion (large)
3 bell peppers (of different colors)
4 potatoes (medium)
1 round eggplant
10 cherry tomatoes (or tomatoes)
to taste extra virgin olive oil
to taste salt
to taste black pepper
sprigs mint (or basil)
1 glass water

Tools for the Palermo Stew Recipe

1 Knife
1 Cutting Board
1 Pan
5 Small Bowls

Steps

To prepare the Palermo stew, start by cleaning and slicing an onion into half moons.
Cut a round eggplant into cubes,
remove seeds and membranes from the bell peppers and also cut them into cubes, then set aside.
Peel the potatoes, cut them into cubes, set aside and
cut the cherry tomatoes into quarters and set aside.
Now assemble everything. In a pan with extra virgin olive oil, add the onion slices and let them soften.
Add the potatoes and cook over low heat for 5 minutes,
add the cherry tomatoes, mix and continue cooking for another 5 minutes.
Pour a glass of water and
add the bell peppers,
adjust the salt and pepper and
add the eggplants. Mix again and
let everything cook for 30 minutes over low heat. If it becomes too dry, pour a little more water.
After thirty minutes, remove the lid and
plate on a tray and serve.