Vegan Caponata
Vegan Caponata



  • 2 aubergines, quartered lengthwise
  • 1 sliced red onion
  • 1 sliced celery stalk
  • 6 tomatoes, chopped
  • 2 crushed garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 80 large green olives, pitted
  • 2 tbsp capers
  • 20g raisins
  • 20g basil leaves, torn
  • 1 tbsp lightly toasted pine nuts
  • Preheat the oven to 200C. Pop the aubergines, onion and celery into a roasting tin, drizzle with oil, season well and toss together. Roast for 25 mins. Stir in the tomatoes, the rest of the olive oil, vinegar, garlic and oregano, and roast for 15 mins more.
  • Stir in the capers, olives, raisins and most of the basil. Serve scattered with the rest of the basil leaves and the pine nuts, and enjoy.
40 mins
4 serving

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