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White Bean Eggplant Caponata

Savory White Bean Eggplant Caponata for Cozy Nights

Delight in the flavors of White Bean Eggplant Caponata, a comforting vegan dish perfect for dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Yellow Onion Can be omitted.
  • 1 medium Eggplant Zucchini can be used as a substitute.
  • 3 cloves Garlic Minced for best flavor.
  • to taste Sea Salt
For the Sauce and Beans
  • 1 can Crushed Tomatoes Fresh tomatoes can also be used.
  • 1 cup White Beans Cannellini beans recommended.
  • 1 cup Water Vegetable broth may be used for flavor.
For the Sweetness and Texture
  • 1/2 cup Raisins Dried cranberries can be substituted.
  • 1 tablespoon Capers Olives can be used as an alternative.
  • 1/4 cup Toasted Pine Nuts Sunflower or pumpkin seeds can be used.
  • to taste Fresh Basil Highly recommended.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
  2. Add a diced yellow onion to the skillet and sauté for about 3-4 minutes until translucent.
  3. Stir in 1 medium-sized diced eggplant and 3 minced garlic cloves, seasoning with a pinch of sea salt. Cover and cook for 8-10 minutes.
  4. Pour in a can of crushed tomatoes, 1 cup of white beans, and 1 cup of water. Add a handful of raisins and a tablespoon of capers. Simmer uncovered for 20 minutes.
  5. Fold in 1/4 cup of toasted pine nuts and a handful of fresh basil leaves. Stir gently.
  6. Serve warm over toasted bread, gluten-free pasta, or creamy polenta.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. For longer storage, freeze portions for up to 1 month.

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