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5 from 1 vote


A good ratatouille is a rare thing. It's often slimy in texture. I prefer the Sicilian caponata, an agro-dolce sweet and sour riff on the same mediterranean vegetables. This is inspired by Claudia Roden's recipe. The artichokes are optional but god I'm passionate about them. I'd stick them in everything.
Course: Picnic dish, Vegetarian mains,, Vegetarian sides
Cuisine: Sicilian
Keyword: Caponata, Mediterrannean, Picnic food, ratatouille
Servings: 8


  • 100 ml olive oil
  • 1 brown onion, sliced
  • 2 aubergines, medium, sliced
  • 2 red peppers, cored, sliced
  • 1 yellow peppers, cored, sliced
  • 3 bay leaves
  • 2 cloves garlic, crushed
  • 100 g olives, pitted green or black
  • 3 tbsp capers
  • 3 tbsp sherry vinegar
  • sea salt, to taste
  • jar roasted or marinated artichoke hearts to garnish
  • handful fresh basil leaves to garnish


  • Prepare the vegetables. Put a deep frying pan with the olive oil on medium heat on the stove
  • Fry the onions until soft, then add the aubergine and peppers, until soft, the edges caramelised.
  • Add the bay leaves, garlic, olives, capers
  • Add the vinegar and sea salt to taste
  • Garnish with artichokes, basil leaves