I’ve taken my friend Giovanni’s family recipe and given it my own spin, making it a little lighter without compromising the flavour. I know aubergine isn’t really in season here yet but I’m crazy about olives and capers at the moment and haven’t had aubergine for so long so I couldn’t resist making caponata.
Head on over to All About Vegan Food for the recipe!
I’m sharing this recipe over at Wellness Weekends (the finale!) too.