The Mediterranean Vegan

This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa. This recipe is for the vegan-friendly Sicilian Caponata. It can be served as an appetizer on top of bread, on pasta, or as a main dish. Serves 3-4 What you need: 4 tbsp olive oil 2 eggplants/aubergines, chopped 1 large onion, diced 1 green bell pepper, deseeded and diced 6-8 plum tomatoes, diced 1 carrot, diced (optional) 2 tsp fresh basil or 1 tsp dried basil 1/2 cup green olives, chopped 1-2 tbsp capers 1 tsp dried oregano 1 tsp salt 1 tsp sugar raisins (optional) In a large pan, heat the olive oil. Add everything to the pot and simmer on medium heat for about an hour. Serve!

Broccoli Affogati comes from the island of Siciliy in Italy. It means "drowned broccoli" because the broccoli is cooked in red wine. It can be served as a side dish or on top of pasta. Serves 3-4 What you need: 3 tbsp olive oil 1 onion, sliced 3 cups broccoli, florets 1/3 cup black olives, sliced (optional) 1 cup water 1 cup red wine 1 tsp salt In a pot on medium-high heat, heat the olive oil and add in the sliced onion. Cook until the onions are soft and add the broccoli. Stir for a few minutes and add the one cup water and salt. Cook, stirring the broccoli until the water evaporates and then add the wine. Stir for another 15 or until the broccoli reaches desired texture.

Pasta alla norma is a traditional Sicilian dish, most popular in the city of Catania, Italy. There are various theories as to its name, meaning "standard or normal pasta" in English. One revolves around playwright Nino Catania Martoglio, who when referring to the quality of the dish and its ingredients, stated "è una norma!". I must give credit to my Italian friend Francesco for creating this recipe, though he refuses to claim it without the essential ingredient of ricotta cheese that is normally present in the dish. Serves 5 What you need: 1/2 onion, diced 2 cloves garlic, minced 2 tbsp olive oil 2 eggplants/aubergines, sliced 10 tomatoes, diced 2 tsp salt 1/2 tsp pepper fresh basil 1 box tubular pasta Prepare the eggplants by slicing them and rubbing them with salt. Lay the slices flat between two cutting boards or plates and let sit for 20-30 minutes. Press down on the cutting board, squeezing any excess liquid out of the eggplants, and rinse. After rinsing, dice...