Ratatouille/Caponata

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.

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2 people

2 People

INGREDIENTS

2 eggplant
2 zucchini
2 onion (yellow, white or purple, it really makes no difference)
2 bell pepper
4 pints cherry tomatoes
0.6 cup olives
4 tbsp capers
1 cup balsamic vinegar
4 tbsp chopped basil
10 turns of pepper grinder
4 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

Filed in: Sides

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Ratatouille/Caponata

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INGREDIENTS

INSTRUCTIONS

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