Caponata Ratatouille

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Caponata Ratatouille

Caponata Ratatouille

Ingredients
Method

Ingredients

Method

1 tbsp olive oil
750g chopped eggplant
1 large onion, cut into chunks
3 celery stalks, chopped
2 large tomatoes, skinned and deseeded
1 tsp thyme, chopped
½ tsp cayenne pepper
2 tbsp capers
Small handful of green olives
4 tbsp white wine vinegar
2 tbsp cocoa powder
1 tbsp sugar
Salt and pepper
Chopped almonds and parsley, to garnish

Heat the oil in a frying pan, then chuck in the eggplants and fry for 15 mins.
Meanwhile, place the onion and celery in a saucepan with a little water, and cook for 5 mins. Add the thyme, cayenne, tomatoes and cooked eggplant to the saucepan, and cook for 15 mins more. Add the capers, vinegar, olives, sugar, and cocoa, and stir while cooking for 3 mins. Season well, divide between 4 bowls, and garnish with parsley and almonds.

1 hr

4 serving

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