White Bean Eggplant Caponata
White bean eggplant caponata combines tender eggplant, cannellini beans, peppers, tomatoes, olives, and capers in a tangy tomato base. Serve it warm, at room temperature, or chilled.
Ingredients
- 1 large eggplant diced
- 6 tablespoons extra virgin olive oil divided
- 1¼ teaspoon salt divided
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion chopped
- 2 garlic cloves minced
- 50 g fresh parsley finely chopped
- 300 g fresh tomatoes diced
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 tablespoons white vinegar
- 300 g canned white beans drained and rinsed
- 60 g pitted green olives sliced
- 2 tablespoons capers
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 large eggplant, diced, and ¼ teaspoon 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 tablespoons extra virgin olive oil, 1 green bell pepper, diced, 1 yellow bell pepper, diced, and ¼ teaspoon salt. Cook for 5–6 minutes, stirring occasionally, until the peppers begin to soften. Transfer them to the plate with the eggplant.
- Add the remaining 1 ½ tablespoons extra virgin olive oil, 1 red onion, chopped, and ¼ teaspoon salt to the skillet. Cook for 4–5 minutes until softened. Add 2 garlic cloves, 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 fresh tomatoes, diced, the remaining ½ teaspoon salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon dried oregano. Stir well and cook for 10–15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens. Stir in 3 tablespoons 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 tablespoons capers to the skillet. Fold everything together gently and cook for 2 minutes.
- Remove the white bean eggplant caponata from the heat and let it rest for 10 minutes. Serve warm, at room temperature, or chilled.
Notes
Use a large skillet: Enough surface area helps the vegetables cook evenly without crowding the pan.
Keep the vegetables separate: Returning the eggplant and peppers at the end helps them retain their shape in the tomato base.
Thicken the tomato base: Cook away excess liquid before adding the beans so the finished caponata is not watery.
Fold the mixture gently: Gentle mixing helps keep the cannellini beans and cooked vegetables intact.
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
