by Edward Daniel
Caption of Frecanto. Image by Edward Daniel (c).

Frecanto is a dish I discovered years ago when my Italian friend, Federico took a party of us for a meal. This Frecanto is a take on that dish. I have kept the ingredients to this Frecanto simply zucchini, potatoes and aubergine. Optional extras include carrots and peppers. But to be honest I fell in love with the simplicity and lushness of this dish.

Caption of Frecanto. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150ml extra virgin olive oil
  • 2 aubergines
  • 2 courgettes
  • 4 gloves garlic, sliced
  • 2 large potatoes, skinned
  • 200ml White whine
  • Salt and pepper to season


  1. Roughly chop 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.
  2. Into a large saucepan place coat the potatoes with 120g oil and sauté for a few minutes. Add the wine and then courgettes and aubergines. Cover the pan with a lad, and gently cook for about 35 minutes under a medium heat. Stir every now and then.
  3. Season with salt and pepper. Drizzle on the remaining oil and serve warm with bread.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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