Vegan for the season

VEGAN CAPONATA WITH GRILLED GARLIC CIABATTA

INGREDIENTS

• ¾ cup (180ml) extra virgin olive oil

• 1 red capsicum, core removed, chopped

• 1 green capsicum, core removed, chopped

• 2 celery stalks, trimmed, cut into 1cm pieces

• 1 onion, finely chopped

• 2 medium eggplants, cut into 4cm pieces

• 3 garlic cloves, crushed

• 6 truss tomatoes, chopped

• ½ cup (70g) pitted green olives, chopped

• ¼ cup (50g) drained capers in vinegar (reserving 2 tbsp caper brine)

• ⅓ cup (80ml) red wine vinegar

• 1 ½ tbsp caster sugar

• 2 tbsp pine nuts, toasted

• 2 tbsp cacao nibs (from health food shops)

• ½ bunch chopped flatleaf parsley leaves

GARLIC CIABATTA

• 1 ciabatta loaf

• 100g Nuttelex or other vegan butter

• 1 garlic clove, crushed

• ½ bunch thyme, leaves picked

METHOD

1 Heat ½ cup (125ml) oil in a large frying pan over medium heat. Add capsicum, celery and onion. Sprinkle with a large pinch of salt flakes and cook, stirring occasionally, for 15-20 minutes or until softened but not coloured. Transfer to a bowl using a slotted spoon.

2 Add eggplant and remaining ¼ cup (60ml) oil to pan and cook, stirring occasionally, for 12 minutes or until lightly golden and soft. Season well.

3 Add garlic to eggplant mixture and cook for 2 minutes or until fragrant. Return capsicum mixture to pan. Add tomato and reduce heat to medium-low. Cook for 12 minutes or until most of liquid is reduced. Add all remaining ingredients except cacao nibs and parsley, and stir well to combine. Reduce heat to low and cook for a further 20 minutes or until thickened. Remove from heat, add cacao nibs and parsley, and stir to combine. Season to taste.

4 While the caponata is cooking, preheat oven to 200C. Using a bread knife, cut ciabatta into 2cm-thick slices, being careful not to cut all the way through. Combine Nuttelex, garlic and half the thyme in a bowl and spread between slices. Scatter with salt flakes and remaining thyme, wrap in foil and bake for 15 minutes. Serve caponata either hot, at room temperature, or cold, with garlic ciabatta.