Caponata / Ratatouille (Oamc) Recipe

Name: Caponata / Ratatouille (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup olive oil; 2 red onions, chopped; 2 celery ribs or 1 fennel bulb, diced; 1 red pepper, deseeded and diced; 2 eggplants, diced; ½ teaspoon salt; 1 (14 ounce) can roma tomatoes; 3 12 ounces large green olives; 2 tablespoons capers; 2 -3 tablespoons superfine sugar, to taste; 7 tablespoons red wine vinegar or 7 tablespoons white wine vinegar; 2 ounces pine nuts (optional); fresh basil leaves (optional) or mint leaf (optional)

Servings: persons

⅔ cup olive oil
2 red onions, chopped
2 celery ribs or 1 fennel bulb, diced
1 red pepper, deseeded and diced
2 eggplants, diced
½ teaspoon salt
1 (14 ounce) can roma tomatoes
3 12 ounces large green olives
2 tablespoons capers
2 -3 tablespoons superfine sugar, to taste
7 tablespoons red wine vinegar or 7 tablespoons white wine vinegar
2 ounces pine nuts (optional)
fresh basil leaves (optional) or mint leaf (optional)

1
Heat the oil in a deep frying pan over a medium heat.
2
Add the onions, celery or fennel, red pepper, eggplant and salt, and sweat for at least 20-25 minutes or until the pepper and eggplants are very tender.
3
Don't allow the mixture to catch on the bottom of the pan.
4
Squish the tomatoes through a colander until the juices have gone and you are left with a pulp.
5
Stir this into the vegetables and continue to cook gently for a few minutes.
6
Stone and roughly chop the olives with the capers.
7
Add to the vegetables with the sugar and vinegar, and cook for 10 minutes, until most of the liquid has evaporated.
8
Stir in the pine nuts.
9
To serve immediately as a side dish, wilt in the basil or mint leaves, if using.
10
Alternatively, store in an airtight container in the fridge for up to 5 days and stir in the fresh herbs to serve.
11
You can also freeze the caponata for up to 2 months.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup olive oil, 2 red onions, chopped, 2 celery ribs or 1 fennel bulb, diced, 1 red pepper, deseeded and diced, and more.

Yes, Caponata / Ratatouille (Oamc) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata / Ratatouille (Oamc)

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