Caponata Ratatouille
Caponata Ratatouille



  • 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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