Have you ever attempted caponata? If no longer, allow us to introduce you! It’s a scrumptious Sicilian eggplant dish with candy and savory taste, and we ADORE it! Whilst usually served as an appetizer or facet, it’s worthy of being a chief when a bit of protein and fiber are added in. Introducing: white bean eggplant caponata!
Made in 1 pan with simply 10 substances, that is an easy, plant-based entrée that pairs smartly with pasta, polenta, bread, and even mashed potatoes. Allow us to display you the way it’s executed!
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 permutations of caponata, with the substances various through area. Different greens are once in a while incorporated, and pine nuts and raisins may also be included, too. Our impressed model has lots of the parts of the normal dish, however with a non-traditional add-in: white beans!
The best way to Make White Bean Eggplant Caponata
This EASY, 1-pan dish starts with sautéing onion, eggplant, and garlic in olive oil with a bit of salt till the eggplant starts to melt.
Then we upload caponata classics together with tomatoes, capers, and raisins, which creates the candy, savory, and moderately tangy sauce. Including water guarantees very gentle 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 revel in!
We are hoping you LOVE this dish! It’s:
Saucy
Comforting
Candy + savory
Nutty
Simple to make
& SO scrumptious!
Caponata may also be loved in some ways! It’s scrumptious with toasted crusty bread or over pasta, polenta, or mashed potatoes.
Extra Eggplant Recipes
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Servings 4
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- 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 home made)
- 3/4 cup water
- 1/3 cup raisins
- 2 Tbsp capers
- 1/4 cup pine nuts (calmly toasted for perfect taste)
- 1/4 cup freshly chopped basil (not obligatory however beneficial for perfect taste!)
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OPTIONAL: In case your pine nuts aren’t toasted, you’ll be able to toast them (for perfect taste) through including to a dry skillet and cooking over medium warmth for 4-5 mins, stirring continuously to stop them from burning (it occurs temporarily!). Take away the pine nuts from the pan and put aside.
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Warmth oil in a big rimmed skillet over medium warmth. As soon as scorching, upload diced onion and cook dinner, stirring now and again, till translucent — about 3-4 mins. Subsequent, upload the eggplant, minced garlic, and salt. Duvet and cook dinner for approximately 8-10 mins, stirring now and again, till softened.
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Upload overwhelmed tomatoes, white beans, water, raisins, and capers. Decrease the warmth to medium-low and cook dinner (exposed) for ~20 mins, stirring now and again, till the eggplant could be very gentle and the sauce is thick and aromatic.
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When the sauce has thickened and the eggplant is totally cooked, stir within the toasted pine nuts and not obligatory basil. Style and regulate as wanted, including extra salt for general taste, capers for zing, raisins for sweetness, or olive oil for richness.
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Serve heat with toasted crusty bread or over pasta, polenta, or mashed potatoes.
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Very best when recent. Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet at the stovetop till heat, including a bit of water as wanted.
*Vitamin data is a coarse estimate calculated with the lesser quantity of salt and with out not obligatory 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 Diet A: 45 IU Diet C: 17 mg Calcium: 75 mg Iron: 2.4 mg
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