• Preparation 30 MIN
    Cooking 35 MIN
  • Servings 6



  1. In a large non-stick skillet over medium-high heat, brown half the eggplant in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Repeat with the remaining eggplant. Set aside in a dish.
  2. In the same non-stick skillet over medium heat, soften the onions, celery and garlic in the remaining oil. Add the tomatoes and simmer for 15 minutes or until wilted. Season with salt and pepper.
  3. Add the cooked eggplant, vinegar, olives, capers and sugar. Cook for 5 more minutes. At the end of cooking, sprinkle with the parsley.
  4. Serve warm on toasted bread or pasta, or as a side to an egg dish.


This is a Sicilian-style ratatouille, but there are local variations elsewhere in Italy. The sweet-and-sour taste is typical of this dish.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 245  
Total Fat 15 g  
Saturated Fat 2 g  
Sodium (salt) 170 mg  
Carbohydrates 28 g  
Fibre 11 g  
Protein 4 g