Caponata

Caponata

  • Preparation 30 min
  • Cooking 35 min
  • Servings 6
Featured in RICARDO Magazine (FALL 2015)
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Ingredients

    • 2 large eggplants, cubed
    • 6 tbsp (90 ml) olive oil
    • 2 onions, chopped
    • 1 celery stalk, thinly sliced
    • 2 garlic cloves, chopped
    • 6 plum tomatoes, diced
    • 3 tbsp (45 ml) red wine vinegar
    • 3 tbsp (25 g) black olives, pitted
    • 2 tbsp (30 ml) capers
    • 2 tbsp (30 ml) sugar
    • 2 tbsp (30 ml) chopped flat-leaf parsley

Preparation

Note from Ricardo

This is a Sicilian-style ratatouille, but there are local variations elsewhere in Italy. The sweet-and-sour taste is typical of this dish.

Personal Note