Don’t miss out on Emily’s version of a Sicilian favourite.

A flavourful caponata stew with diced organic eggplant, tomatoes, red peppers, zucchini, and capers for a sweet and sour contrast plated with pan-fried chickpea panelle wedges.
$12

Rhubarb Cheesecake
$4

#vegan #GF

Pay What You Can after 7:30

Fresh City Farms CSA box pickup 5-8pm
http://www.freshcityfarms.com/

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Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.