Sicilian Ratatouille, with potatoes and eggplant

Sicilian Ratatouille, with potatoes and eggplant

Peperonata Sicilian. Good morning, Today I'll tell you a summer dish of my childhood, ie a typical Sicilian recipe and especially the province of Messina: the Ratatouille ' heretic ', that is not only made with peppers, onions, potatoes and a little’ tomato, as the TRADITIONAL PEPERONATA, but with the addition of Eggplant, Obviously fried. Is’ a widespread variation in Sicily and my mother prepares on high way. My Sicilian peppers will never come to taste the heights of his, as well as the EGGPLANT CAPONATA, which also you found here VIDEO RECIPE.

In any case, Sicilian peppers is a great side dish, is a vegetarian and vegan (Although not light) to prepare strictly with a few hours in advance and served cold, accompanied by a beautiful homemade bread, maybe made with Sicilian and covered with sesame seeds tumminia. You can serve it in every way: in individual serving cups during a buffet, as an appetizer at a dinner with friends, as a main course in a portion more abundant or as a side dish to meat or fish. Need fresh basil, who here can not miss.

The peppers with Eggplant is one of the dishes of my childhood, when there were no diets and calories to do to be counted. The Mediterranean flavors of eggplant, Peppers, potatoes, Basil and onion blend in a sweet taste and full, inimitable. Try it, I'll love you too. Take a look also to all my SICILIAN RECIPES and, if you like eggplant and peppers, my RECIPES WITH EGGPLANT and at RECIPES WITH PEPPERS.


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  • 2 red bell peppers or/and yellows
  • 1 black Eggplant
  • 3 medium sized potatoes
  • 2 red onions
  • a clove of garlic
  • 300 grams of chopped or passata di pomodoro
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • fresh basil, to taste
  • a pinch of cayenne pepper, If you like


For the Sicilian peppers, with potatoes and eggplant, Clean the peppers removing the initial part, the final one, seeds and white filaments inside, then wash them and cut them into striped flaps or not too small. Clean the aubergines eliminating the tail, and the initial, wash and cut them in half lengthwise and then sliced not too thin: Salt them lightly and put them in a colander, blankets and with a weight on top, so they lose a little’ of vegetation water. Wash the potatoes, Peel them, cut in half and then into quarters. Clean the onions and slice them, also in this case sliced not too thin.

We start from potatoes: put in a pan a little’ extra virgin olive oil and cook the potatoes, until they cooking: should be browned out and keep inside. I suggest you salt them immediately and, after they formed a golden crust, Cover and reduce heat to finish cooking, so that they cook with steam. Once ready, put them aside.

Fry the eggplant in olive oil or vegetable oil (at a temperature of not less than 162 degrees) and set aside.

In a saucepan put the onion and a clove of garlic and brown them in olive oil over low heat, until the onion is golden. Combine the peppers, season with salt, pepper and cook over high heat for 10 minutes, then add the tomato puree or crushed tomatoes, lower the heat and continue cooking until the peppers are tender and the sauce not restricted. Add the peppers with basil broken hands, potatoes and eggplant. Mix everything well and sauté over low heat for 5 minutes, then turn off the heat. Pour the Sicilian peppers in a baking dish and let stand until completely cooled. If you want, You can store it in the refrigerator, covered with plastic wrap, for a couple of days. In any case, before serving the Sicilian peppers, leave it at room temperature for at least half an hour. Bon appétit!

THE PAIRING: Try this Ratatouille with beer Vicerè Sicilian brewery Tari (in Modica). An unpasteurized and unfiltered white beer, with aromas of tropical fruit and banana, very refreshing, light and pleasant.

Sicilian Ratatouille, with potatoes and eggplant


The traditional peppers are sweet and sour peppers and contains only, onions, red wine vinegar, extra virgin olive oil, salt and sugar. This is the original version Palermo. Though, As in all recipes, there are numerous variants: Many add the potatoes only, others even eggplants. But I tasted stewed peppers also made with zucchini and carrots.

Sicilian Ratatouille, with potatoes and eggplant

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Angel October 13, 2019 at 00:05

A question about eggplants: how long before you should put them on “Cry”?
Thank you and congratulations to the site.

Ada Parisi October 13, 2019 at 15:43

Hello Angel, welcome and thank you from the heart. It takes half an hour. Now today the aubergines no longer have that bitter tip that forced them to purge, I suggest you only do it when you have to fry because so it eliminates water and frying is better. Let me know.

Chef Queenie Elena June 25, 2016 at 23:25

These are precisely those recipes that taste like yours that I adore!
As you Adina dear??

Ada Parisi June 27, 2016 at 22:36

Thank You Helen. I'm fine. I embrace you.


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