Vegan burrata con caponata

Name: Vegan burrata con caponata
Cuisine: European, Mediterranean, Italian
Ingredients: 1 aubergine; 1 courgette; 1 red pepper; 2 sticks of celery; 2 tbsp capers; 2 tbsp chopped green olives; 1 heaped tbsp raisins (trust me, they work); 1 tin of tomatoes; 1 tbsp fresh parsley; 200ml veg stock; 1 red chilli; 4 cloves of garlic; 1 tbsp basil oil; Ciabatta for serving

3 steps

This burrata con caponata has been in my mind ever since I ate it at a restaurant once years ago! And before anyone jumps down my throat, it’s a vegan buratta ✋🏼

Updated at: Thu, 17 Aug 2023 07:05:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories270.6 kcal (14%)

Total Fat9.7 g (14%)

Carbs46.4 g (18%)

Sugars28.3 g (31%)

Protein8.9 g (18%)

Sodium981.1 mg (49%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspcapers

2 Tbspgreen olives

chopped

1 heaped tbspraisins

trust me, they work

1tin of tomatoes

1 Tbspfresh parsley

200mlveg stock

1 Tbspbasil oil

Instructions

Step 1

Dice your aubergine and fry them in a dry pan, tossing regularly, until nicely charred.

Step 2

Remove from pan, add oil and sauté onion, celery and peppers. Add garlic and chilli and fry for another minute.

Step 3

Pour in tomatoes, olives, capers, raisins and stock and let bubble for a couple of minutes. Once nicely thickened, stir through parsley and spread on a plate and top with buratta, basil oil and crusty bread.

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