Caponata Ratatouille
Caponata Ratatouille

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
This recipe pairs perfectly with the Pogue Vineyard Shiraz 2020 from Central Victoria, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box