Caponata + burrata

Delicious caponata recipe, totally vegan on it’s own or air with my favourite- burrata.

This is one of my all time favourites! This recipe will make about 4 servings but it will keep for a week in the fridge so i like to add it to wraps + salads during the week for tasty lunches. It’s also delicious as a pasta sauce which is what I will be using the leftovers for tonight! :)

You will need…

1 large aubergine

10 cherry tomatoes

1 onion

Extra virgin olive oil (quite a lot!)

100g toasted pine nuts

1/2 cup of pitted olives

1/2 cup of capers

1 tbsp brown sugar

3 tbsp balsamic vinegar

handful of fresh parsley

1/2 cup of sultanas

Salt + pepper to taste

Method

• Thinly slice the onion and fry in a big glug of olive oil for 5 minutes, making sure nothing sticks or burns.

• While the onion is cooking, roughly chop the aubergine into small but thick chunks, when the onion is soft add the aubergine to the pan with more oil if necessary. Sprinkle about 1 tbsp of salt over the aubergine and stir. Cover and fry on a medium heat for 5 mins.

• Add the tomatoes, olives, capers, sultanas, sugar and balsamic vinegar to the pan. Stir and add more oil if anything sticks. Cover and fry for another 10 minutes checking regularly to make sure nothing is sticking or getting too dry. If this is the case simply add more oil.

• Once the aubergine is completely soft, add the pine nuts and parsley and cook for another 3 minutes.

Serve with fresh bread + burrata for those that are not vegan :)

Enjoy!