Ratatouille (or Caponata) Recipe

ratatouilleIf you’re French, it’s Ratatouille; but if you’re Sicilian, your Mama cooks up Caponata.  Traditionally a way to use up the last of the vegies before the next market visit, this is a tasty vegetable stew that begs for crusty bread to mop up all its juices.  Definitely guaranteed to boost your family’s vegie intake without any complaints whatsoever.  Prepare a couple of days in advance because the flavours will really amalgamate and improve.

How to serve Caponata/Ratatouille

  • On toast for brunch
  • As a side dish with dinner
  • For lunch, cold or hot
  • In crusty bread rolls for a picnic
  • With pasta, rice or couscous for a complete meal
  • As a pizza topping

The recipe

2 eggplants (aubergines)
2 red capsicums
1 yellow capsicum
2 onions
4 tomatoes
100ml red wine vinegar
2 tablespoons sugar
1 teaspoon brown sugar
1 tablespoon capers
100ml olive oil
3 anchovy fillets (omit if vegetarian)

  1. Chop all the vegetables into 1cm dice. Peel the tomatoes and de-seed them before chopping.
  2. Pour the olive oil into a large high-sided pan. When the oil is hot melt the anchovy fillets for a few minutes until they disappear into the oil.
  3. Add the capsicums and fry them for five minutes.
  4. Add the eggplant and fry for another fifteen minutes stirring often to avoid burning.
  5. Add the tomatoes and onions and cook for a further ten minutes.
  6. Mix the sugars, de-salted capers and the vinegar and pour over the vegetables and cook for another 1 or 2 minutes.

Recipe and image originally found here.


2 Responses to “Ratatouille (or Caponata) Recipe”

  1. wow looks great
    capers are my secret ingredient 🙂

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