Have you tried caponata? If not, let us introduce you! that delicious Enjoy the sweet and savory taste of Sicilian eggplant! It's usually served as an appetizer or side, but the addition of some protein and fiber makes it a worthy main dish as well. introduction: white beans Eggplant caponata!
Made in 1 fan just 10 ingredients, this is an easy plant-based main dish that goes great with pasta, polenta, bread, or even mashed potatoes. Let us show you how it's done!
What is Caponata?
Caponata is a sweet and sour eggplant dish from Sicily, Italy. It is traditionally made with finely chopped eggplant seasoned with olive oil, tomato sauce, celery, olives and capers.
There are many variations of caponata, and the ingredients vary depending on the region. Sometimes other vegetables may be included, including pine nuts and raisins. The inspired version includes many elements of the traditional dish but adds a non-traditional addition: white beans!
How to Make White Bean and Eggplant Caponata
this EASY, 1 fan Cooking begins by sautéing onions, eggplants, and garlic in olive oil with a little salt until the eggplants are soft.
Then add: caponata classic It includes tomatoes, capers and raisins to create a sweet, savory and slightly tangy sauce. Adding water is guaranteed. very soft eggplantWhile adding the white beans protein and fiber.
First of all, the source thick and fragrant, stir in fresh basil and toasted pine nuts. Then you are ready to enjoy!
I hope you like this dish! that:
cheerful
comforting
Sweet + salty
wonderful
easy to make
& It is very delicious!
Caponata can be enjoyed in many different ways! Delicious with toasted crusty bread or pasta, polenta or mashed potatoes.
More Eggplant Recipes
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4
Prevent your screen from going dark
- three table spoon olive oil
- One middle yellow onion, diced (1 onion is ~2 cups or 200g)
- One middle Eggplant, cut into ~1/2-3/4 inch cubes. (1 medium eggplant is ~6 cups or 425 g)
- 5 medium clove chopped garlic
- 1/2-3/4 teaspoon sea salt
- One (15 ounce) can crushed tomatoes
- One (15 ounce) can Drained White Beans (We like ~1 ½ cups cannellini beans // or homemade)
- 3/4 cup water
- 1/3 cup raisin
- 2 table spoon capers
- 1/4 cup pine nuts (Lightly grilled for best flavor)
- 1/4 cup freshly chopped basil (optional But I recommend it for the best taste!)
Optional: If your pine nuts are not toasted, toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently to prevent them from burning (this goes quickly!). Remove the pine nuts from the pan and set aside.
Heat oil in a wide rimmed skillet over medium heat. Once hot, add the chopped onion and cook, stirring occasionally, until translucent, about 3 to 4 minutes. Next add eggplant, minced garlic and salt. Cover and cook, stirring occasionally, until tender, about 8 to 10 minutes.
Add crushed tomatoes, white beans, water, raisins, and capers. Lower the heat to medium-low and cook, uncovered, stirring occasionally, until the eggplant is very tender and the sauce is thick and fragrant, about 20 minutes.
Once the sauce has thickened and the eggplants are cooked through, stir in the toasted pine nuts and basil (optional). Taste and adjust as needed. Add more salt for overall flavor, capers for tartness, raisins for sweetness, and olive oil for richness.
Serve warm with toasted crusty bread or pasta, polenta or mashed potatoes.
Best when fresh. Leftover food can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat skillet on stovetop until warm, adding a little water as needed.
*Nutritional information is an approximate value calculated with a small amount of salt and no optional ingredients.
clothing material: One clothing material calorie: 360 carbohydrate: 49.8 g protein: 12 g province: 16.6 g Saturated Fat: 2.4 g Polyunsaturated fat: 3.5 g Monounsaturated fat: 9.4 g trans fat: 0 g cholesterol: 0 mg salt: 607 mg potassium: 1063 mg fiber: 14.1 g sugar: 19.8 g Vitamin A: 45 IU Vitamin C: 17 mg calcium: 75 mg steel: 2.4 mg
