Pure Sicilian sunshine in a jar, this is a Catanese-style version of the sweet and sour Sicilian classic. The secret is the agrodolce flavour of the vinegar and sugar, which lift this from being plain old ratatouille into something really special. It's a pretty fluid recipe, so if you fancy swapping the vegetables about or messing with quantities then go for your life. (I pretty much always do ...)

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