Sicilian Ratatouille

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 400 g (14 oz) eggplants
  • 2–4 fresh artichokes


  1. Cut the eggplants, artichokes, zucchini, and celery into cubes. If fresh artichokes are not available, oil-preserved artichokes in a jar can be substituted.
  2. Salt the eggplant cubes lightly and place them in a colander to drain for about 20 minutes. Rinse and pat them dry.
  3. Sauté the eggplant cubes in a pot with olive oil until browned, and then remove