Vegan Lavash Caponata
- 3 sheets California Lavash, each cut into fourths
- 3 cups olive oil
- 2 lbs eggplant, cut into 1″ cubes
- 1 large yellow onion, chopped
- 1 rib celery, roughly chopped
- Salt and freshly ground black pepper, to taste
- 3 tbsp. tomato paste, thinned with 1/4 cup water
- 1 cup crushed canned tomatoes
- 6 oz. green olives, pitted and roughly chopped
- 1/2 cup white wine vinegar
- 1/2 cup golden raisins
- 1/4 cup salt-packed capers, rinsed and drained
- 3 tbsp. sugar
- 2 tbsp. finely grated unsweetened chocolate
- 1/2 cup finely shredded basil
- 2 tbsp. pine nuts
- Heat oil in a 12″ skillet over medium-high heat.
- Working in batches, add the eggplant and fry until browned, tossing occasionally, for 3–4 minutes.
- Using a slotted spoon, transfer eggplant to a large bowl and set aside. Pour off all but 1/4 cup oil, and reserve for another use.
- Return the skillet to heat. Add onions and celery, then season with salt and pepper. Cook, stirring often, until the mixture begins to brown, about 10 minutes.
- Reduce heat to medium and add tomato paste. Cook, stirring, until caramelized and almost evaporated, about 1 to 2 minutes.
- Add crushed tomatoes and cook for 10 more minutes.
- Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook until thickened, stirring occasionally, for about 15 minutes.
- Transfer into the bowl with the eggplant, along with basil and pine nuts, and mix together.
- Season with salt and pepper.
- Brush each 4th a sheet of Lavash with olive oil and heat them in a pan over a medium-high heat until golden brown.
- Layer stew and 2 pieces of Lavash per plate, then serve.
- Serving Size: 6
In this recipe:Lavash Traditional »