Chef Ricardo takes us to Italy with this eggplant-based dish — it’s a Sicilian-style ratatouille, but there are local variations. The sweet-and-sour taste is typical of caponata, which is the perfect accompaniment to pasta and makes a great bruschetta.
Caponata
Serves 6
2 large eggplants, cubed
6 tbsp olive oil
2 onions, chopped
1 stalk celery, thinly sliced
2 cloves garlic, chopped
6 plum tomatoes, diced
3 tbsp red wine vinegar
3 tbsp black olives, pitted
2 tbsp capers
2 tbsp sugar
2 tbsp chopped flat-leaf parsley
Salt and pepper
Method:
In a large, non-stick skillet over medium-high heat, brown half the eggplant in two tablespoons of the oil. Season with salt and pepper. Repeat with the remaining eggplant. Set aside in a dish.
In the same non-stick skillet over medium heat, soften the onions, celery and garlic in the remaining oil (two tablespoons).
Add the tomatoes and let simmer for 15 minutes or until wilted. Season with salt and pepper.
Add the eggplant, vinegar, olives, capers and sugar. Cook for five more minutes. At the end of cooking, sprinkle with the parsley.
Serve warm on toasted bread or pasta, or as a side to an egg dish.
Courtesy Chef Ricardo
ricardocuisine.com
@ricardorecipes