Vito’s Ratatouille Salad

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(Recipe ID: 389)

Serves 6 to 8

Preparation time: 45 minutes plus cooling; Cook time: 20 minutes

Source: Vito De Carolis

Don Vito's perfect version of an all time favorite.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 1 Small eggplant, peeled
  • 1 teaspoon Coarse sea salt *
  • 1/2 cup Extra Virgin Olive Oil *
  • 1 tablespoon Hazelnut oil *
  • 2 Medium zucchini, sliced 1/2 inch thick
  • 1 Medium yellow bell pepper, cut into strips
  • 1 Large red onion, sliced and separated into rings
  • 1 Large clove of garlic, minced
  • 1/4 teaspoon Fresh ground green peppercorn *
  • 5 Medium tomatoes, cut into wedges
  • 2 tablespoons Capers preserved in vinegar, chopped *


  1. Cut eggplant into 1-inch slices; sprinkle with the coarse salt.
  2. Place eggplant between 2 plates; let stand about 30 minutes to drain.
  3. Heat olive oil in a large frying pan; add zucchini, bell pepper, onion, garlic and peppercorn.
  4. Cook over medium heat about 5 minutes; stirring occasionally.
  5. Cut eggplant into cubes, add to the frying pan and continue to cook until vegetables are just tender.
  6. Stir in tomatoes, capers and hazelnut oil, mix well.
  7. Pour into large bowl; chill thoroughly.