Cannellini beans make this vegan meal more substantial. Add extra oomph with some olive ciabatta.
Aubergine caponata with cannellini beans
2 tbsp olive oil
2 large aubergines, roughly chopped
1 tsp dried oregano
1 red onion, finely sliced
2 garlic cloves, finely sliced
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
2 tbsp capers, rinsed and drained
60g pitted green olives, ½ chopped and ½ left whole
3 tbsp balsamic vinegar, plus extra to taste
6 vine tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
30g pine nuts, lightly toasted
- Heat the olive oil over a high heat in a large pan. Add the aubergine with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until golden.
- Lower the heat and add the onion. Cook for a few minutes, until starting to soften, then add the garlic and parsley stalks and cook for 1 minute. Add the capers, olives and vinegar. Cook for a couple of minutes, until the vinegar has evaporated, then add the tomatoes and cannellini beans. Simmer, stirring occasionally, for about 15 minutes, or until all the vegetables are tender.
- Season and add more vinegar to taste. You can enjoy this straight away, or let it sit a while to allow the flavours to develop before serving at room temperature. Drizzle with a little extra virgin olive oil, if liked, and scatter over the pine nuts and chopped parsley leaves.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Typical values per serving:
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