Aubergine caponata with cannellini beans

Aubergine caponata with cannellini beans

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook30 mins
    • Total time40 mins
    • 2 tbsp olive oil
    • 2 large aubergines, roughly chopped
    • 1 tsp dried oregano
    • 1 red onion, finely sliced
    • 2 garlic cloves, finely sliced
    • ½ 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 cannellini beans, drained and rinsed
    • 30g pine nuts, lightly toasted