Serve this simple Caponata as an app at your next gathering or let it star in an easy weeknight dinner. All it takes is a container of our Ratatouille Sauce and a splash of wine vinegar. We cook our eggplants with tomatoes, capers, anchovies, garlic and spices to make this versatile flavor-packed sauce. The caponata can be refrigerated for up to a week and works well in multiple dishes.
Capone Foods Caponata
Ingredients1-16 oz. container of Capone Foods Ratatouille Sauce, defrosted
2 tbsp wine vinegar, red or white (we use Crismona White Balsamic)
1. Heat the ratatouille in a saucepan on low-medium heat for about 30 minutes, stirring frequently. The sauce will reduce and become concentrated.
2. Stir in 2 tablespoons of wine vinegar and serve at room temperature.
Enjoy over polenta with grated parmesan, on crusty Clear Flour bread with melted provolone (pictured), as a side to meat or fish, or on its own!