This unusual ratatouille with apples, or caponata, is a recipe I dusted off from a little cookbook from many years ago, when the lira still existed!
I was practically a young bride looking to expand her culinary knowledge, so I bought magazines and collections galore.
The origin of caponata is entirely Sicilian, born as a rich and hearty side dish, very flavorful where eggplants are fried!
Ratatouille, on the other hand, is of French origin, from Nice, and is made with seasonal vegetables somewhat similar to our caponata, which are stewed.
In this version of mine, the peculiarity is given by the presence of apples, which added almost at the end of the cooking of the vegetables, give the dish a sweet note that fits perfectly.
Even if it’s not the ideal season, eggplants and peppers are now available all year round, so if you want to satisfy your curiosity, and I recommend it, prepare a nice and colorful ratatouille with apples .. I’m sure you’ll love it!!
If you need advice, feel free to leave a message here or on my social media: Facebook and Instagram.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 62.69 (Kcal)
- Carbohydrates 9.00 (g) of which sugars 5.26 (g)
- Proteins 1.86 (g)
- Fat 2.86 (g) of which saturated 0.42 (g)of which unsaturated 0.46 (g)
- Fibers 3.09 (g)
- Sodium 4.30 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Serve it as a side dish or a hearty vegetarian main.
- 12 oz zucchini
- 1 red bell pepper
- 1 green bell pepper
- 1 eggplant
- 4 piccadilly tomatoes
- 1 Golden Delicious apple (or another variety)
- 1 clove garlic (or garlic powder)
- Half white onion (or dehydrated)
- basil (about ten leaves)
- leaves parsley
- 1 tablespoon pistachio granules
- tablespoons extra virgin olive oil (2 or 3)
Preparation of ratatouille with apples
– Wash the vegetables, then clean and dice the zucchini and eggplants, trying to keep them the same size, and slice the peppers.
– Slightly sauté 3 tablespoons of olive oil in a large pan, add 1/2 teaspoon of garlic powder and one of dehydrated onion, or chop fresh ones and add the diced eggplants and zucchini. Cover and cook for about 5 minutes, then add the peppers and continue cooking for another 15 minutes on low heat, stirring.
– Salt, add the tomatoes cut into slices and a glass of water. Cover and cook for about 15 minutes.
– In the meantime, prepare a quick pesto with a blender using basil and parsley leaves, a tablespoon of pistachio granules, a little oil, and an ice cube (to prevent oxidizing the leaves with the moving blades) ..
– Slice the previously washed and seedless apple, and add it to the pan with the vegetables; stir and season with a few tablespoons of pesto.
– Let the apples wilt for a few minutes by closing with the lid, finally serve with freshly ground black pepper, pistachio granules, and a few basil leaves.
Tips:
– You can use ready-made jar pesto instead of preparing it fresh.
– You can use ready-made jar pesto instead of preparing it fresh.
