Pesto gratinated aubergine with caponata

Ingredients

Oils & Vinegars

  • 144ml of extra virgin olive oil
  • 75ml of red wine vinegar

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