Vegan Courgette Noodles alla Caponata

​​​A delicious, heaven recipe as part of my Diabetes Management week. Published in Diabetes – Self-management magazine (sept. 2019). 

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For the list of ingredients, visit: https://www.exquisiteprivatechef.co.uk/its-all-about-food/vegan-noodles-alla-caponata 

I thought you would love to try this recipe for yourself, and so decided to posted here as well. 

This recipe uses French ratatouille as a base with delicious capers and crunchy toasted pine nuts and is simply delicious. The dish can be enjoyed hot or cold and is ideal for a lunchbox.

1. Spiralise the courgette using a spiraliser or a julienne peeler. Place the noodles inside a large mixing bowl and add the salt and vinegar. Mix well with your fingers. Set aside for 20 minutes.

2. In a large shallow pan, melt the coconut oil and add the chopped onions, celery and crushed garlic. Place the lid on and melt gently over slow-medium heat, until the onion pieces appear translucent.

3. Add the courgettes and aubergines chopped into large cubes (about 1–2 inches) and cook for about 3 minutes, stirring regularly.

4. Add the tomato paste and fry gently until nicely caramelised (not burnt). Deglaze with the balsamic vinegar.*

5. Pour the passata (or if you prefer to use fresh tomatoes, chop 8 large tomatoes into small pieces), and replace the lid on. Bring to the boil and simmer for about 35 minutes. Leave to cool slightly before serving.

6. In a small bowl, combine the capers, the chopped basil (leaves and stock) and the crushed garlic cloves with a fork and add the olive oil. You can also use a small food processor. Leave to infuse for about 20 minutes.

7. Place the noodles into a colander and thoroughly rinse the salt and vinegar. They should not taste salty. Squeeze the noodles gently to remove the excess water and set them aside on a kitchen towel until needed.

​ 8. Once ready to serve, bring a pan with water to the boil and dip the noodles. Boil the noodles gently for 2–3 minutes. Drain and divide into plates. Cover with the sauce and a little of the coulis. Keep some of the coulis to put on the table. You can also add a few black garlic cloves to bring a surprising balsamic-like taste, known to be hundred of times more potent than regular garlic; great for the liver.