Veg out for World Vegan Day!
Whether you are participating in World vegan day (1st November) or doing the whole month; caponata could have you taking the pledge.
One of my favourite stalls in our Mercado Central had some beautiful, wonky aubergines, courgettes, and tomatoes – so, when life gives you these ingredients; you make caponata. Originally from Sicily, caponata is a warming, velvety stew which could be eaten at any mealtime. It could be served – for ovo-vegetarians – with a poached egg on top, or spooned over pasta with mozzarella (or burrata). I opted to serve it as a vegan bruschetta for our supper.
Serves 2 – twice!
100ml olive oil
2 aubergines cut into large chunks: ~3cm
2 courgettes cut into large chunks: ~3cm
1 celery stick, finely chopped
1 red onion, finely chopped
2 cloves of garlic, finely sliced
1 dried red chillies, broken up
3 tablespoons capers
3 tablespoons of raisins – I used pasas de Málaga
a good handful of green olives: about 50g
2 tablespoons red wine vinegar or vinagre de Jerez.
1x400g can of Italian chopped tomatoes
2 teaspoons sugar
sea salt
freshly ground black pepper
a handful of Toasted almonds, roughly chopped
a few mint leaves
For the bruschetta
2 slices of toasted bread: sourdough would be great.
Garlic clove, root end cut off
Olive oil
Sea salt
- First, toss the aubergine and courgette chunks with the oil in a large bowl – that way you will use less oil when cooking. Purists would be up in arms: as traditionally the aubergine is deep-fried. I don’t, as a rule, deep-fat fry – so, I’m happy to deviate.
- Heat a heavy bottomed pan before adding the aubergine and courgette chunks. Season and cook over a moderate heat for 5-7 minutes; or until the pieces are browned on all sides. Remove and set aside in a bowl. N.B. Don’t crowd the pan: cook them in batches.
- Add the onion, garlic, and celery. Season and cook for a two minutes.
- Stir in the olives, capers, and sultanas – and then the vinegar.
- Add the aubergine and courgette before pouring in the tomato; cover, and simmer for 15 minutes until soft and unctuous.
- Check the seasoning – salt, pepper, and vinegar (for that all important piquancy). Once happy with the seasoning remove from the heat.
- While your caponat is simmering you can toast your bread.
- Rub the toast with the garlic clove then finish with a drizzle of olive oil and a sprinkle of sea salt.
- Spoon the caponata over the bruschetta before adding the almonds and mint leaves.
JAM x
P.S. This great Sicilian stew shares its name with Big Bird from Sesame Street in Spain – La Gallina Caponata.