Pesto gratinated aubergine with caponata

Ingredients

Oils & Vinegars

  • 70ml of extra virgin olive oil
  • 4 tbsp of extra virgin olive oil
  • 70ml of extra virgin olive oil
  • 75ml of red wine vinegar

Fruit & Vegetables

  • 2 onions, diced
  • 2 garlic cloves, minced
  • 3 garlic cloves
  • 2 tbsp of lemon juice, fresh
  • 5 aubergines
  • 75g of red onion, diced
  • 2 celery sticks, peeled and cut into 1-2cm cubes
  • 2 garlic cloves, minced
  • 1/4 tsp chilli flakes
  • 1 lemon, zested and juiced

Store Cupboard

  • 400g of tinned chopped tomatoes
  • salt
  • 15g of pine nuts, toasted
  • 1/4 tsp flaky sea salt
  • 150g of Panko breadcrumbs
  • 35g of capers
  • 2 tbsp of golden raisins, soaked in hot water for 15 minutes
  • 25g of sugar
  • 25g of pine nuts
  • salt

Salad & Fresh Herbs

  • 50g of basil, leaves picked
  • 2 tbsp of chopped parsley

Bakery

  • 3 tbsp of nutritional yeast, or grated vegan cheese

Delicatessen

  • 75g of Kalamata olives

Spices & Dried Herbs

  • 1/2 bunch of oregano, picked leaves only