Step 1

For the caponata topping:

Step 2

In a medium sauté pan, sauté the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften.

Step 3

Add the onion and cook until both are soft and are starting to brown, about 8 minutes.

Step 4

Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread.

Step 5

For the flatbread:

Step 6

Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough.

Step 7

Form into a round in the bowl, then transfer to a floured work surface.

Step 8

Pat down to flatten and roll out as thin you can get it with a rolling pin so it's roughly the size of a large nonstick skillet.

Step 9

Put your skillet over medium-high heat to heat up. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown.

Step 10

Transfer to a serving board and top with the caponata topping, spreading it evenly across the flatbread base.

Step 11

To serve:

Step 12

Finish off with a handful of arugula and a grating of vegan Parmesan, if using.