A seasonal ratatouille that, with the addition of capers, raisins and vinegar, is similar to an Italian caponata. Enjoy hot or cold with grilled meat or fish or a cereal dish.
1Preparation of vegetables
Wash the vegetables. Remove stalks and seeds from peppers and cut into strips. Peel the tomatoes and cut them into small cubes. Cut the aubergines and courgettes into small pieces. Peel and chop onions.
2Fry the vegetables
In a casserole dish, brown the onions for a few minutes with a little olive oil and set aside. Do the same and separately for the peppers, courgettes and aubergines. Once all the vegetables are browned, put them back together in the casserole, add the tomatoes, salt and pepper, and mix.
Cook for about 20 minutes over low heat. Add the sugar and raisins and continue cooking for 10 minutes. Finally, add the vinegar and capers and finish by cooking for a few minutes over low heat.
Vegetable quantities may vary depending on the size of the vegetables in your basket or in your garden! You can play on the colour of the peppers and courgettes, add a few slices of celery, use a balsamic vinegar instead of classic wine vinegar, etc.