Recipe By: Serafina
This recipe combines the flavours of ratatouille and caponata and makes an excellent topping for bruschetta,
(In late summer all these vegetables are available locally)
Ingredients:
8 roma tomatoes
1 large eggplant
2 zucchini
1 large green bell pepper
1 large spanish onion
6 cloves of garlic
½ cup fresh basil leaves
2 tablespoons tomato paste
2 tablespoons capers
½ cup kalamata olives (seeded and roughly chopped)
olive oil, kosher salt & cracked pepper
good quality baguette
Method:
Preheat oven 400
Cube the eggplant, sprinkle with salt and let drain for ½ hour.
Remove skins from tomatoes by plunging in boiling water. Dice and place in a heavy pot over low heat (make sure the pot is large enough to hold all the ingredients)
Crush Garlic
Cut zucchini, seeded bell pepper, and onion into half inch size pieces add eggplant. Toss in a large bowl with garlic, a liberal sprinkling of salt and pepper and enough olive oil to coat.
Place on parchment lined baking sheets and roast until lightly coloured (about 10-15 minutes)
Add roasted vegetables to simmering tomatoes with tomato paste, capers, olives and basil.
Simmer until thickened – adjust seasoning if necessary.
Slice baguette and grill lightly on barbeque and serve with a bowl of topping either warm or at room temperature.
*Keeps for several days in the refrigerator.