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White Bean Eggplant Caponata (1 Pan!)


Slices of toasted bread topped with white bean eggplant caponata

Have you ever tried caponata? If not, allow us to introduce you! It’s a scrumptious Sicilian eggplant dish with candy and savory taste, and we ADORE it! Whereas generally served as an appetizer or aspect, it’s worthy of being a most important when slightly protein and fiber are added in. Introducing: white bean eggplant caponata! 

Made in 1 pan with simply 10 elements, that is a simple, plant-based entrée that pairs nicely with pasta, polenta, bread, and even mashed potatoes. Allow us to present you the way it’s executed!

Basil, salt, garlic, pine nuts, raisins, capers, eggplant, onion, olive oil, water, white beans, and crushed tomatoes

What’s Caponata?

Caponata is a candy and bitter cooked eggplant dish from Sicily, Italy. It’s historically made with chopped eggplant seasoned with olive oil, tomato sauce, celery, olives, and capers.

There are many variations of caponata, with the elements various by area. Different greens are generally included, and pine nuts and raisins could be integrated, too. Our impressed model has lots of the parts of the normal dish, however with a non-traditional add-in: white beans!

How you can Make White Bean Eggplant Caponata

This EASY, 1-pan dish begins with sautéing onion, eggplant, and garlic in olive oil with slightly salt till the eggplant begins to melt.

Stirring a skillet of sautéed eggplant, crushed tomatoes, raisins, white beans, and capers

Then we add caponata classics together with tomatoes, capers, and raisins, which creates the candy, savory, and barely tangy sauce. Including water ensures very tender eggplant, whereas white beans add protein and fiber.

Adding toasted pine nuts into a skillet of white bean eggplant caponata

As soon as the sauce is thick and aromatic, we stir in contemporary basil and toasted pine nuts. Then it’s able to get pleasure from!

Wooden spoon resting in a skillet of white bean eggplant caponata

We hope you LOVE this dish! It’s:

Saucy
Comforting
Candy + savory
Nutty
Straightforward to make
& SO scrumptious!

Caponata could be loved in some ways! It’s scrumptious with toasted crusty bread or over pasta, polenta, or mashed potatoes.

Extra Eggplant Recipes

In the event you do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Serving of white bean eggplant caponata over polenta

Prep Time 15 minutes

Prepare dinner Time 35 minutes

Whole Time 50 minutes

Servings 4

Course Appetizer, Entrée

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

Forestall your display from going darkish

  • 3 Tbsp olive oil
  • 1 medium yellow onion, diced (1 onion yields ~2 cups or 200 g)
  • 1 medium eggplant, reduce into ~1/2-3/4-inch cubes (1 medium eggplant yields ~6 cups or 425 g)
  • 5 medium cloves garlic, minced
  • 1/2-3/4 tsp sea salt
  • 1 (15-oz.) can crushed tomatoes
  • 1 (15-oz.) can white beans, drained (we like cannellini beans // or sub ~1 ½ cups do-it-yourself)
  • 3/4 cup water
  • 1/3 cup raisins
  • 2 Tbsp capers
  • 1/4 cup pine nuts (calmly toasted for greatest taste)
  • 1/4 cup freshly chopped basil (non-compulsory however really useful for greatest taste!)
  • OPTIONAL: In case your pine nuts are usually not toasted, you may toast them (for greatest taste) by including to a dry skillet and cooking over medium warmth for 4-5 minutes, stirring usually to stop them from burning (it occurs shortly!). Take away the pine nuts from the pan and put aside.

  • Warmth oil in a big rimmed skillet over medium warmth. As soon as scorching, add diced onion and prepare dinner, stirring sometimes, till translucent — about 3-4 minutes. Subsequent, add the eggplant, minced garlic, and salt. Cowl and prepare dinner for about 8-10 minutes, stirring sometimes, till softened.

  • Add crushed tomatoes, white beans, water, raisins, and capers. Decrease the warmth to medium-low and prepare dinner (uncovered) for ~20 minutes, stirring sometimes, till the eggplant may be very tender and the sauce is thick and aromatic.

  • When the sauce has thickened and the eggplant is absolutely cooked, stir within the toasted pine nuts and non-compulsory basil. Style and regulate as wanted, including extra salt for general taste, capers for zing, raisins for sweetness, or olive oil for richness.

  • Serve heat with toasted crusty bread or over pasta, polenta, or mashed potatoes.

  • Greatest when contemporary. Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet on the stovetop till heat, including slightly water as wanted.

*Vitamin data is a tough estimate calculated with the lesser quantity of salt and with out non-compulsory elements.

Serving: 1 serving Energy: 360 Carbohydrates: 49.8 g Protein: 12 g Fats: 16.6 g Saturated Fats: 2.4 g Polyunsaturated Fats: 3.5 g Monounsaturated Fats: 9.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 607 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 19.8 g Vitamin A: 45 IU Vitamin C: 17 mg Calcium: 75 mg Iron: 2.4 mg



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