I made this wonderful veggie stew today.  I started out intending to make a ratatouille, which I love, but consider to be a little bland for my taste buds.  I started thinking of ways to make it better.  I immediately thought of caponata, an Italian condiment which is similar to ratatouille, but with a little more flavor.  I decided to add elements of caponata that I like to my ratatouille, hence capo-touille.  My creation turned out really good and the flavors just pop.  It is perfect for a rainy Fall day like today…comforting and colorful. This will be a favorite.


2 T. extra virgin olive oil
1 red onion, diced into medium sized chunks
2 stalks celery, diced
1 T. garlic, minced
1 14.5 oz. can diced tomatoes, with juices
1 small (baby) eggplant, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
1 zucchini, cut into bite-size pieces
1 8 oz. package button mushrooms, cut into bite-size pieces
1 7 oz. jar roasted red peppers, drained, cut into smaller pieces, if necessary (could use a fresh bell pepper)
1 T. capers
1 tsp. sugar
1 T. red wine vinegar
salt and pepper, to taste

Heat olive oil in a soup pot over medium heat.  Add onions and cook for a few minutes, stirring often, until they begin to get translucent.  Add the celery and garlic and cook, stirring often, a few more minutes.  Add the tomatoes and their juices, eggplant, yellow squash, zucchini, mushrooms, and roasted red peppers.  Turn the heat up to medium-high and bring to a strong simmer.  Turn the heat back down to medium and let cook for about 15 minutes, stirring often.  Add capers, sugar, red wine vinegar, and season with salt and pepper.  Let the stew cook another 5 minutes or until all the vegetables are tender.  Serve.


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