Caponata

cap featured

Pinterest was always my go to place for recipe inspiration and I recently stumbled across last year’s ‘Vegan November’ folder and a version of today’s Caponata. The recipe was quite laborious and it needed tweaking to replace some ingredients with healthier versions, the end product is incredible – even if I do say so myself!

This Caponata is great served hot with a side salad for dinner. I’m planning to serve it as an antipasto at a pre-Christmas meal, it tastes great cold!

Caponata
Serves 4 as a main meal or 6 as an antipasto

2 large aubergines, chopped into cubes
1 onion, finely chopped
4 celery sticks, finely sliced
1 tin of chopped tomatoes
1 tbsp capers
50g raisins
2 tbsp coconut oil
50ml apple cider vinegar
Small handful of basil
Pine nuts – optional

  1. Melt the coconut oil in a large pan over a medium heat. Add the aubergines and cook for 20 minutes then reserve
  2. Add the onion and cook for 5 minutes, add a little more oil if needed
  3. Add the celery, tomatoes, capers, raisins and vinegar and cook on a low heat for 35 minutes
  4. Chop half of the basil and add to the pan, cook for a further 5 minutes
  5. Serves sprinkled with the rest of the basil and pine nuts or set aside and serve cold

Enjoy!

Hannah x

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