Pesto Gratinated Aubergine with Caponata Recipe

Ingredients

• 70ml of extra virgin olive oil
• 2 onions, diced
• 2 garlic cloves, minced
• 400g of tinned chopped tomatoes
• salt
• 50g of basil, leaves picked
• 15g of pine nuts, toasted
• 3 garlic cloves
• 2 tbsp of lemon juice, fresh
• 1/4 tsp flaky sea salt
• 4 tbsp of extra virgin olive oil
• 3 tbsp of nutritional yeast, or grated vegan cheese
• 150g of panko breadcrumbs
• 5 aubergines
• 75g of red onion, diced
• 2 celery sticks, peeled and cut into 1-2cm cubes
• 1/4 tsp chilli flakes
• 75ml of red wine vinegar
• 35g of capers
• 75g of Kalamata olives
• 2 tbsp of golden raisins, soaked in hot water for 15 minutes
• 25g of sugar
• 1 lemon, zested and juiced
• 25g of pine nuts
• 2 tbsp of chopped parsley
• 1/2 bunch of oregano, picked leaves only