Summer, summer vegetables, peppers, eggplants, tomatoes, onions, what do we prepare? The simple vegetable caponata, for example. I love caponata because in the summer I enjoy it warm accompanied by whole wheat bread for dipping, or as in the photo with homemade crackers.
I also use it to dress pasta, add it to savory pies, or even make meatballs if there’s any left over.
This version is simple, with no potatoes or carrots, just eggplants, peppers, tomato puree, celery, zucchini, and onions. Then I added pine nuts, capers, olives, basil.
What’s the difference between caponata and ratatouille?
Caponata is Sicilian, and versions vary from province to province. Mine, since I added the peppers, resembles the Trapani style.
In traditional caponata, eggplants are fried first and then onions are sautéed, followed by all the other vegetables. Additionally, capers, olives, pine nuts are added, it’s doused with apple cider vinegar, and a tablespoon of sugar is usually included.
Ratatouille comes from Provence, where the vegetables are simply stewed or baked. The ingredients are similar, the French version is definitely lighter than the original Sicilian one.
I’ll leave you with other recipes for caponata and ratatouille that might interest you.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Mediterranean
- Seasonality: All seasons
Ingredients for Simple Vegetable Caponata
- 1 eggplant
- 2 bull horn peppers
- 1 white onion
- 1.76 oz white celery
- 1 zucchini
- 6 peeled cherry tomatoes
- 3 tbsp tomato puree
- 1 pinch unrefined sea salt
- 2 tbsp salted capers
- 1 tsp herbs
- 2 tbsp pine nuts (toasted)
- 2 tbsp olives
- 3 tbsp extra virgin olive oil
- 1 tbsp whole cane sugar
- 2 tbsp apple cider vinegar
- 1 sprig basil
Steps for Simple Vegetable Caponata
Wash all the vegetables well, cut the eggplant, peppers, zucchini into chunks, also cut the tomatoes, and slice the celery into rounds after removing the strings.
In a pan, pour a drizzle of extra virgin olive oil and add the finely chopped onion, let it stew for a few minutes, add the celery, cover and cook for 10 minutes, then add the peppers, tomato puree, add a pinch of salt and cook for another 5 minutes. It’s time to add the eggplant, zucchini, and tomatoes with the herbs, the well-rinsed capers, olives, another pinch of salt if needed, and cook for another 10 minutes until done.
Finally, add the sugar, vinegar, and toasted pine nuts. Serve with fresh basil.
Tips
You can add carrots to the simple vegetable caponata. You can also add diced potatoes.
You can freeze the caponata and use it like pepper stew when needed.
FAQ
How long does caponata last in the freezer?
Caponata lasts about 3 months in the freezer.
What can I substitute for pine nuts if I don’t like them?
Substitute pine nuts with sunflower or pumpkin seeds.
