Vegan Snacks & Munchies by Ryland Peters & Small

Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2018-11-18T16:00:00+00:00

CAPONATA

IN ITALY, CAPONATA IS EATEN WARM AS A SIDE DISH OR COLD AS PART OF AN ANTIPASTO SELECTION. IT IS ALSO DELICIOUS SERVED AT ROOM TEMPERATURE ON TOASTED CIABATTA SLICES, AS HERE.

1 aubergine/eggplant, cubed

1 teaspoon cinnamon

2 tablespoons olive oil

1 red onion, chopped

2 celery stalks, sliced

1 garlic clove, crushed

1 x 400-g/14-oz. can chopped tomatoes

handful of sultanas/golden raisins

2 tablespoons vegan white wine

2 teaspoons capers, drained

1 tablespoon white wine vinegar

2 teaspoons sugar

squeeze of fresh lemon juice

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