Frecanto; aubergines, zucchini and potatoes slowly baked in white wine, olive oil, garlic and infused with oregano.
Glorify your tastebuds. And, indulge.
This dish will eliminate your belief that vegan food can’t be made with a few choice household ingredients. It’s a game-changer, serving up a hearty and satisfying dish that’s sure to become a favourite in your household.
When to Make This Recipe:
Make this:
- When you’re looking for a comforting and nourishing meal to enjoy on a lazy day
- When you’ve had a long and tiring day and need a hearty and satisfying dish to recharge
- When you’re in the mood for a delicious and indulgent meal that’s perfect for a special occasion
What Inspired Me:
This recipe for Frecanto was inspired by my Italian friend, Federico, who introduced me to this dish. I fell in love with the simplicity and lushness of this recipe, and I’m excited to share it with you.
Recipe Highlights:
- Hearty and satisfying: this recipe for Frecanto is a filling and nutritious meal that’s perfect for any occasion
- Easy to make: this recipe is quick and easy to prepare, with minimal ingredients and steps
- Delicious and flavourful: the combination of aubergines, zucchini, and potatoes creates a dish that’s both delicious and aromatic
- Vegan and Italian-inspired: this recipe is a great option for those looking for a vegan and Italian-inspired dish that’s perfect for any occasion
What equipment to use:
For this recipe, I suggest:
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100ml extra virgin olive oil
- 2 aubergines
- 2 zucchini
- 4 gloves garlic, sliced
- 2 large potatoes, skinned
- 200ml white wine
- 1tbs oregano
- Salt and pepper to season
Instructions
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Slice the aubergines and place in a colander. Cover with salt. Place a bowl underneath to allow any excess fluid to accumulate. Leave to stand for a couple of hours and dry the aubergines with a clean tea towel to remove any surplus fluid.
- Into a large mixing bowl dunk, the potatoes with 80g oil and set to one side.
- Similarly, dunk the aubergines and zucchini, and set to one side.
- With the remaining oil add the wine and oregano.
- Place the potatoes, aubergine and zucchini in a large baking dish. Pour over the oil. Cover with aluminium foil and bake in the oven for an hour.
- Serve warm. Drizzle on the remaining oil
- Season with salt and pepper.
