Vegan Lavash Caponata

Vegan Lavash Caponata


Enjoy tons of veggies and bold flavors and textures with this vegan Lavash caponata!

  • Author: californialavash


  • 3 sheets Atoria’s Family Bakery Lavash, each cut into fourths
  • 3 cups olive oil
  • 2 lbs eggplant, cut into 1″ cubes
  • 1 large yellow onion, chopped
  • 1 rib celery, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp. tomato paste, thinned with 1/4 cup water
  • 1 cup crushed canned tomatoes
  • 6 oz. green olives, pitted and roughly chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup golden raisins
  • 1/4 cup salt-packed capers, rinsed and drained
  • 3 tbsp. sugar
  • 2 tbsp. finely grated unsweetened chocolate
  • 1/2 cup finely shredded basil
  • 2 tbsp. pine nuts


  1. Heat oil in a 12″ skillet over medium-high heat.
  2. Working in batches, add the eggplant and fry until browned, tossing occasionally, for 3–4 minutes.
  3. Using a slotted spoon, transfer eggplant to a large bowl and set aside. Pour off all but 1/4 cup oil, and reserve for another use.
  4. Return the skillet to heat. Add onions and celery, then season with salt and pepper. Cook, stirring often, until the mixture begins to brown, about 10 minutes.
  5. Reduce heat to medium and add tomato paste. Cook, stirring, until caramelized and almost evaporated, about 1 to 2 minutes.
  6. Add crushed tomatoes and cook for 10 more minutes.
  7. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook until thickened, stirring occasionally, for about 15 minutes.
  8. Transfer into the bowl with the eggplant, along with basil and pine nuts, and mix together.
  9. Season with salt and pepper.
  10. Brush each 4th a sheet of Lavash with olive oil and heat them in a pan over a medium-high heat until golden brown.
  11. Layer stew and 2 pieces of Lavash per plate, then serve.


  • Serving Size: 6
Vegan Lavash Caponata

In this recipe:

Lavash Traditional

Lavash Traditional