White Bean Eggplant Caponata
This White Bean Eggplant Caponata combines tender eggplant, sweet peppers, tomatoes, white beans, olives, and capers in a rich Mediterranean-inspired dish. Packed with bold flavor and simple ingredients, it can be served warm, at room temperature, or chilled for an easy make-ahead meal.
Ingredients
- 1 large eggplant diced
- 6 tablespoon extra virgin olive oil divided
- 1¼ teaspoon salt divided
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion chopped
- 2 cloves garlic minded
- 50 g fresh parsley finely chopped
- 300 g tomatoes diced
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 3 tablespoon white vinegar
- 300 g canned white beans drained and rinsed
- 60 g pitted green olives sliced
- 2 tablespoon capers
Instructions
- Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 11 large eggplant, diced, and ¼ tsp salt. Cook for 5–6 minutes, stirring occasionally, until softened and lightly browned. Transfer the eggplant to a plate and set aside.
- In the same skillet, add 1 ½ tbsp extra virgin olive oil, 1 green bell pepper, diced, 1 yellow bell pepper, diced, and ¼ tsp salt. Cook for 5–6 minutes, stirring occasionally, until the peppers begin to soften. Transfer them to the plate with the eggplant and set aside.
- Add the remaining 1 ½ tbsp extra virgin olive oil, 1 red onion, chopped, and ¼ tsp salt to the skillet. Cook for 4–5 minutes until softened. Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant. Stir in 50 g fresh parsley, finely chopped, and cook for 30 seconds more.
- Add 300 g tomatoes, diced, the remaining ½ tsp salt, ½ tsp freshly ground black pepper, and 1 tsp dried oregano. Stir well and cook for 10–15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Stir in 3 tbsp white vinegar and cook for 1 minute.
- Add 300 g canned white beans, drained and rinsed, and cook for 2–3 minutes, stirring occasionally, until heated through.
- Add 60 g pitted green olives and 2 tbsp capers to the skillet. Return the cooked eggplant and peppers to the skillet, then gently stir everything together until well combined. Cook for 2–3 minutes, until heated through.
- Remove from the heat and let the caponata rest for 10 minutes before serving. Serve warm, at room temperature, or chilled.
Notes
Cook the Vegetables Separately: I like cooking the eggplant and peppers separately because they keep a better texture when they are added back at the end.
Let It Rest Before Serving: I always give the caponata 10 minutes to sit before serving so the vinegar, olives, capers, and tomatoes have time to blend together.
Even Better the Next Day: This is one of those dishes I love making ahead because the flavor becomes richer after a night in the fridge.
Storage: I keep leftovers in an airtight container in the refrigerator for up to 4 days and serve them chilled, at room temperature, or gently reheated.
Nutrition
Calories: 248kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 728mg | Potassium: 689mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1299IU | Vitamin C: 74mg | Calcium: 83mg | Iron: 3mg
