Casa
Martin
Cookbook
Caponata
This is a Sicilian version of Ratatouille which I think has even more flavour. The recipe below makes a large quantity but it can be served hot or cold and is very versatile. It makes a good accompaniment to lamb and goes very well with eggs either baked, poached or hardboiled. Best of all is cold caponata with barbecued red mullet.
1 Aubergine
2 Courgettes
1 Red Pepper
1 Green Pepper
2 Onions
4 sticks Celery
4 cloves Garlic
1 large tin Tomatoes (or about 1kg fresh)
2 tbsp olive oil
1 tbsp Sugar
1 tbsp Vinegar
1 tbsp Capers (optional)
1 tbsp Sultanas (optional)
Cut the vegetables into chunks about 2cm. Chop the onions and celery and crush the garlic. In a large saucepan heat the olive oil then add the vegetables stirring for about 5 mins. Add the tomatoes (skinned and roughly chopped if using fresh) cover and simmer for about 30 mins until the vegetables are all cooked. Stir in the sugar and vinegar and the capers and sultanas if using. Serve warm or cold as above.