Ratatouille/Caponata

Ratatouille/Caponata - Living with Ivey

Description

Caponata is Sicilian, more like a relish and usually calls for sugar, raisins and pine nuts and Ratatouille is french and can be served hot or cold. This lands somewhere in between, has zero sugar and is simple, beautiful, and delicious. I think it’s best served room temperature. You can eat it with just about everything, meat, fish, chicken, pasta or all on its own.

Ingredients

  • eggplant
  • zucchini
  • onion (yellow, white or purple, it really makes no difference)
  • bell pepper
  • pints cherry tomatoes
  • cup olives
  • tbsp capers
  • cup balsamic vinegar
  • tbsp chopped basil
  • turns of pepper grinder
  • turns salt grinder

Instructions

  • Roast diced eggplant and zucchini for 30 min at 400°
  • While they’re roasting, chop your onion, pepper, tomatoes, and olives
  • Add 2 tbs olive oil to a cast iron pan and sauté onion and pepper for 8 minutes over medium heat 
  • Add in tomatoes, capers and olives and sauté for another 5 minutes
  • When your eggplant and zucchini are done, add them to your cast iron pan, add vinegar and simmer for 5 minutes 
  • Finish with salt, pepper and chopped basil
  • Garnish with basil and parsley 

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