Eggplant Caponata

In a heavy bottomed pan, sauté (without oil) onions, pine nuts or peanuts, currants and chilli flakes for 4 to 5 minutes, until softened. Add a little water (1 tbsp at a time), if needed, to prevent sticking. Add the eggplant, date paste, cinnamon and cocoa and continue to cook for 5 minutes more. Add the thyme, tomato sauce and balsamic vinegar. Bring the mixture to a boil. Reduce the heat and simmer the mixture for 5 minutes. Season with salt and pepper. Remove from the heat and allow to cool to room temperature. Garnish with chilli flakes. Serve the caponata spooned on baguette, or with baguette on the side.

Serves 4

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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