Sicilian caponata {Italian-style eggplant ratatouille}
I discovered this Sicilian caponata recipe last year at my cousin’s house. It’s an Italian recipe I’d never heard of before, and I loved it.
She introduced the recipe to me as an Italian ratatouille with eggplant, to be eaten cold. There are no peppers, which suited me because, personally, I have a bit of trouble digesting them…
Inside, you’ll find eggplants, tomatoes, celery stalks (don’t worry, there aren’t many), onions, olives and capers. Frankly, it’s a delight!
Sicilian caponata {Italian-style eggplant ratatouille}
Caponata is even better when eaten cold and left to rest. I therefore recommend preparing it the day before and leaving it covered overnight in a cool place.
What’s more, with the heat of summer, I don’t know about you, but I prefer to cook in the evening and only have to enjoy it the next day. For those who like to cook in batches, I think this recipe has it all! 🙂
You can also take advantage of the end of summer to cook large quantities and freeze them in small portions to have something to last you through the winter, when you’ll miss the summer vegetables.
I didn’t have any left to take my photos, but you can serve this Sicilian caponata with toasted pine nuts, it’ll be all the more delicious!
What ingredients do you need to make this delicious caponata recipe?
- eggplant
- tomatoes
- celery stalks
- garlic
- green olives
- capers
- raisins
- red wine vinegar
- olive oil
- brown sugar
- pine nuts
And if you like eggplant-based recipes, here are a few other ideas that should please you:
Sicilian caponata {Italian-style eggplant ratatouille}
Ingredients
- 2 large eggplants
- 2 large tomatoes
- 2 to 4 celery sticks (according to taste)
- 2 garlic cloves
- 100 g green olives
- 1 tablespoon capers
- 1 large handful raisins
- 3 tablespoons red wine vinegar
- Olive oil
- 2 tablespoons brown sugar
- Toasted pine nuts to serve
Instructions
- Wash, dry and dice eggplants.Wash, dry and dice the celery.
- Heat the oil in a casserole dish and fry the eggplants until they begin to toast. Cover and cook over low heat.
- Meanwhile, in a frying pan, sauté the remaining celery and chopped garlic with a drizzle of olive oil. As soon as they begin to color, add the diced tomatoes, capers, olives and raisins. Add the brown sugar and simmer for twenty minutes over medium heat.
- Add the eggplants to the tomato-celery mixture and cook for a further ten minutes.
- Pour the vinegar over the vegetables, season with salt and pepper, stir and turn off the heat after a few minutes. Leave to cool and rest.
- Serve (cold) with grilled meats or on slices of bread with a few toasted pine nuts.
If you ever make my recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
