Have you ever attempted caponata? If now not, allow us to introduce you! It’s a scrumptious Sicilian eggplant dish with candy and savory taste, and we ADORE it! Whilst regularly served as an appetizer or aspect, it’s worthy of being a chief when a bit protein and fiber are added in. Introducing: white bean eggplant caponata!
Made in 1 pan with simply 10 substances, that is a simple, plant-based entrée that pairs neatly with pasta, polenta, bread, and even mashed potatoes. Allow us to display you the way it’s accomplished!
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 diversifications of caponata, with the substances various by means of area. Different greens are every so often incorporated, and pine nuts and raisins will also be integrated, too. Our impressed model has lots of the parts of the standard dish, however with a non-traditional add-in: white beans!
How you can Make White Bean Eggplant Caponata
This EASY, 1-pan dish starts with sautéing onion, eggplant, and garlic in olive oil with a bit salt till the eggplant starts to melt.
Then we upload caponata classics together with tomatoes, capers, and raisins, which creates the candy, savory, and somewhat tangy sauce. Including water guarantees very soft eggplant, whilst white beans upload protein and fiber.
As soon as the sauce is thick and aromatic, we stir in recent basil and toasted pine nuts. Then it’s in a position to experience!
We are hoping you LOVE this dish! It’s:
Saucy
Comforting
Candy + savory
Nutty
Simple to make
& SO scrumptious!
Caponata will also be loved in some ways! It’s scrumptious with toasted crusty bread or over pasta, polenta, or mashed potatoes.
Extra Eggplant Recipes
If you happen to do that recipe, tell us! Go away a remark, price it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 4
Save you 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 overwhelmed tomatoes
- 1 (15-oz.) can white beans, tired (we adore cannellini beans // or sub ~1 ½ cups selfmade)
- 3/4 cup water
- third cup raisins
- 2 Tbsp capers
- 1/4 cup pine nuts (frivolously toasted for perfect taste)
- 1/4 cup freshly chopped basil (non-compulsory however really useful for perfect taste!)
-
OPTIONAL: In case your pine nuts don’t seem to be toasted, you’ll toast them (for perfect taste) by means of including to a dry skillet and cooking over medium warmth for 4-Five mins, stirring ceaselessly to stop them from burning (it occurs temporarily!). Take away the pine nuts from the pan and put aside.
-
Warmth oil in a big rimmed skillet over medium warmth. As soon as sizzling, upload diced onion and cook dinner, stirring on occasion, till translucent — about 3-Four mins. Subsequent, upload the eggplant, minced garlic, and salt. Quilt and cook dinner for roughly 8-10 mins, stirring on occasion, till softened.
-
Upload overwhelmed tomatoes, white beans, water, raisins, and capers. Decrease the warmth to medium-low and cook dinner (exposed) for ~20 mins, stirring on occasion, till the eggplant may be very soft 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 alter as wanted, including extra salt for total 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.
-
Easiest when recent. Retailer leftovers in an hermetic container within the fridge for as much as 3-Four days or within the freezer for as much as 1 month. Reheat in a skillet at the stovetop till heat, including a bit water as wanted.
*Vitamin knowledge is a coarse estimate calculated with the lesser quantity of salt and with out non-compulsory substances.
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 Nutrition A: 45 IU Nutrition C: 17 mg Calcium: 75 mg Iron: 2.4 mg