A pleasant vegan burrata dish paired with a delicious caponata. The recipe includes a variety of vegetables and uses a vegan burrata for a unique twist. Ideal for those looking for a flavorful plant-based meal.
1: Dice the aubergine and fry in a dry pan, tossing regularly, until nicely charred.
2: Remove the aubergine from the pan, add oil, and sauté onion, celery, and peppers.
3: Add garlic and chilli, and fry for another minute.
4: Pour in tomatoes, olives, capers, raisins, and stock; let bubble for a couple of minutes.
5: Once thickened, stir through parsley and spread on a plate.
6: Top with burrata, drizzle basil oil, and serve with crusty bread.
