Rata-Caponata-touille! Israeli French Ratatouille Sicilian Caponata Variation

My wife came up with this French Ratatouille / Sicilian Caponata recipe this past Shabbat which I decided to call Rata-caponata-touille!

Not exactly French Ratatouille or Sicilian Caponata

How did I come up with this strange name?

Almost every Shabbat we have an eggplant dish. Most often it is simply roasted eggplant.

This time, she decided to try something different, using ingredients we had in the kitchen.

The result was amazingly delicious! So I wanted to share the recipe with you, but I didn’t know what to call it LOL.

So I uploaded the photo of the result to “Google Image Search” to see what it would come up with.

About half of the results showed me recipes for French Ratatouille (but the recipes weren’t exactly what she made).

Neither were the other half of the results which were for Sicilian Caponata.

So I combined the two and came up with Rata-caponata-touille! Enjoy

Israeli Rata-caponata-touille!

Ingredients

Use leftover Rata-caponata-touille as a base for Shakshuka!

• 1 eggplant
• 1 medium yellow onion
• 1red onion diced
• 5 kale leaves
• 5 cloves of minced garlic
• handful of cilantro and handful of parsley
• 1 cup tomato sauce
• 1/2 cup water
• 1/2 cup Galilee Green Olive Oil (GGOO)
• 1 tbsp Galilee Green Raw Natural Honey
• 2 tbsp tamari sauce
• salt, black pepper, ginger, curry to taste

Directions:

1. Chop eggplant and onions into 1/4 inch cubes.
2. Chop the kale leaves and cilantro and parsley and set aside.
3. Heat up the olive oil to medium heat in a large frying pan or pot.
4. Fry the onions with the minced garlic until the onions are soft.
5. Add the cubed eggplant and fry until soft.
6. Add the kale, cilantro and parsley along with the tomato sauce and stir everything together.
7. Now add tamari sauce, honey, 1/2 cup of water and let the entire mixture come to a boil and then turn down to simmer.
8. Now add the rest of the spices and simmer for another 15 minutes.
9. Let all the rata-caponata-touille cool to room temperature, then put it in the fridge to cool for at least an hour.

This is great with your Challah on Friday night or on crackers during the week. It tastes even better the next day!

We used the leftovers as the basis for Shakshuka after Shabbat!

Rata-caponata-touille tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!