dinner tonight was homemade caponata on a toasted whole wheat wrap
this is becoming one of my favourite dishes.. i used to buy these tiny cans of caponata but for a year or so, i haven't been able to find them.. then i decided to recreate it.. and i LOVE it.. mine is a vegan, fat free version, as per my restricted diet right now.. but this doesn't lack a bit of flavour.. the ingredients and recipe is always improvised & never measured.. i'm a "to taste" kinda gal..
Eggplant Caponata
1 large eggplant - can of diced tomatoes - 1 large onion - a mix of peppers [red, yellow, orange, green] and 3 cloves of garlic..
baked in the oven till all veggies are tender and the liquid has cooked out.. i sprinkled some nutritional yeast on top and put it on a toasted whole wheat wrap and mmmm.. it's so rich, from the veggies roasting and caramelizing a bit.. i could see this working with some mushrooms and/or sweet potatoes..
leftovers for tomorrow.. yeah me!!!
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