Vegan Zucchini Noodles alla Caponata
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.
MAKES 6 SERVINGS
Nutrition Facts Per Serving: Calories 253, Total Fat 8g, Saturated Fat 3g, Protein
8g, Carbohydrates 40g, Cholesterol 0mg, Fiber 13g, Sodium 583mg
Dietary Exchange: 2 Bread/Starch, 2 Vegetable, 1 ½ Fat
For zucchini noodles:
2-4 large zucchini
1 teaspoon salt
1 teaspoon vinegar
For the sauce:
1 tablespoon coconut oil
2 medium red onions,
chopped
4 sticks celery, chopped
4 garlic cloves, crushed
2 medium eggplants,
chopped
into 1- or 2-inch cubes
1 tablespoon tomato paste
4¼ liter passata*
4 tablespoons balsamic
vinegar
Salt and pepper
For the coulis:
2 tablespoons capers
1 ounce basil (a small bunch)
1 garlic clove, crushed
2 tablespoons extra-virgin
olive oil
Salt and pepper to taste
- Spiralize the zucchini using a
spiralizer or a julienne peeler. Place
the noodles inside a large mixing
bowl and add the salt, pepper and
balsamic vinegar. Mix well with your
fingers. Set aside for 20 minutes. - 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 zucchini and eggplants
and cook for about 3 minutes, stir-
ring regularly.
4. Add the tomato paste and fry
gently until nicely caramelized (not
burnt).
5. Pour the passata (or, if you prefer
to use fresh tomatoes, chop 8 large
tomatoes into small pieces), and re-
place the lid on. Bring to a 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 stalk) and the crushed garlic
cloves with a fork and add the olive
oil. Leave to infuse for about 20
minutes.
7. Place the zucchini noodles into a
colander and thoroughly rinse the
salt and vinegar. The noodles 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 hundreds of
times more potent than regular
garlic; great for the liver.
*Passata is an uncooked tomato
puree that has been strained from
seeds and tomato skin.
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