RATATOUILLE WITH A TWIST
Our classic vegetarian dish with a Sicilian twist. 
I turned to our Italian neighbours for a Sicilian-inspired alternative to the classic ratatouille. If you've been craving some French vegetarian cooking, you'll love this recipe. It includes all the classic ratatouille vegetables, along with some exciting new additions such as pine nuts, olives, sultanas, and capers. The dish is slow-cooked for an hour, resulting in a jam-like consistency that is almost like chutney (we call this "compoter"). This cooking method produces a burst of flavors with very little liquid.
INGREDIENTS
Serves 2
2 small onions, sliced
2 celery stalks, peeled and sliced
1 zucchini, cut into cubes
2 aubergines, cut into large cubes
3 tbsp olive oil
Salt and pepper to season
2 cloves garlic, sliced
1 oz (30 g) capers
3.5 oz (100 g) black olives
400 ml canned chopped tomatoes
1 tbsp sugar
1 tbsp red wine vinegar
2 tbsp sultanas (raisins)
2 tbsp pine nuts (For decoration
Handful of basil leaves, to garnish
MISE EN PLACE
Prepare and cut the ingredients. Cut the aubergine last, just before you’re ready to start cooking to avoid it browning.
Method
In a large sauté pan, heat the oil and sear the aubergines for 5 minutes, stirring occasionally, then set them aside.
In the same pan, add the onions and celery with a little oil and cook for up to five minutes without too much browning. Set aside.
Sauté the zucchinis with a little salt for 2-3 minutes, then set them aside.
Return the onions, celery, and aubergines (but not the zucchinis yet) back to the pan and mix them together with a wooden spoon. Add the capers, olives, diced tomatoes, sugar, and vinegar and bring to a boil. As soon as it boils, adjust the heat to low and add the garlic.
Moisten the ingredients with a little water and leave to cook over low heat for 40 minutes, partially covered.
When done, gently stir in the sultanas and the zucchinis and cook for a further 15 minutes.
To finish this ratatouille with a twist, top it with pine nuts and serve in bowls with a sprinkle of basil leaves.
TIP
This is especially delicious spooned lukewarm or cold on slices of toasted baguette for aperitif.
For the pairing you can serve with grilled fish or any white meat.