Vegan Recipe Collection Over 800 Vegan Recipes

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1 tsp tomato puree
2 tbsp balsamic vinegar
1-2 tbsp unrefined Demerara sugar
400g / 14oz tinned tomatoes with their juices, chopped
115g / 4oz green olives, chopped
2 tbsp capers, finely chopped
2 medium aubergines, finely chopped
salt and pepper to taste
Heat 2 tbsp of the oil in a large pan, add the onion and cook over a medium heat for 10 minutes, until
soft. Ad the tomato puree and cook for 1 minute then add the vinegar sugar tomatoes olives and capers.
Cook over a medium heat for a further 20 minutes.
In a medium frying pan, fry the aubergines in two batches using 4 tbsp of oil for each batch, tossing and
turning them for about 10 minutes until they are soft and lightly coloured. Add the first batch to the
tomato mixture before cooking the second.
Finally mix everything together well, season to taste with salt and pepper, then allow the caponata to
cool in a bowl. Check the seasoning again when it is cold, since the flavours mellow.
Serve with bread sticks or toasted bread as part of an antipasto.
Pinto Bean Dip
400g / 14oz tinned pinto beans, drained
1 tbsp olive oil plus a little extra
juice of 1 lemon or 2 limes
1 medium red onion, chopped
1 tbsp coriander (or flat leaf parsley if preferred)
1 clove garlic
½ each green and red chilli deseeded and chopped to garnish
Blend all ingredients until smooth. Put the dip into a serving dish, sprinkle with chopped chillies and
drizzle a little olive oil over the top. Serve with tortilla chips or fresh vegetable sticks.
Melizanasalata (Aubergine Dip)
450g / 1lb aubergines
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