Sicilian Ratatouille

Name: Sicilian Ratatouille
Yield: Serves 4
Cuisine: Japan
Ingredients: 5 stalks celery salt; 5 stalks celery salt; 200 g (7 oz) zucchini; 2–4 fresh artichokes; 400 g (14 oz) eggplants; 200 g (7 oz) shallots, finely chopped; olive oil; 400 g (14 oz) very ripe tomatoes; 2 cloves garlic, crushed; 2 Tbsp drained capers; 2 Tbsp tomato purée; white wine vinegar; chopped fresh oregano; freshly ground black pepper; sugar; 2 tsp shelled pistachios

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

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

Asia
Japan
Main course
Starter
Vegetarian
Gluten-free

Method

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