1 eggplant, stem removed, chopped into 1/2-inch cubes
2-3 tablespoons olive oil
1 red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
1/2 cup canned chopped tomatoes
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 pinch flaky sea salt
Freshly ground black pepper
Flatbread
1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened plant-based milk
1 tablespoon olive oil
1 teaspoon baking powder
1 pinch flaky sea salt
To Serve
1 handful arugula
Vegan Parmesan (optional)
Instructions:
For The Caponata Topping
1. In a medium sauté pan, sauté the eggplant in the olive oil over mediumhigh heat for a couple of minutes, until starting to soften.
2. Add the onion and cook until both are soft and are starting to brown, about 8 minutes.
3. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread.
For The Flatbread
1. Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough.
2. Form into a round in the bowl, then transfer to a floured work surface.
3. Pat down to flatten and roll out as thin you can get it with a rolling pin so it's roughly the size of a large nonstick skillet 中文
4. Put your skillet 中文 over medium-high heat to heat up. When hot, tip the flatbreadcarefullyinandcookfor3minutesoneachside,untillightgolden brown.
5. Transfer to a serving board and top with the caponata topping, spreading it evenly across the flatbread base.
To Serve
1. Finish off with a handful of arugula and a grating of vegan Parmesan, if using.