Waitrose and Partners
Aubergine caponata with cannellini beans

Aubergine caponata with cannellini beans

4.5 out of 5 stars(3) Rate this recipe
VeganHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,094kJ/ 262kcals

Fat

15.7g

Saturated Fat

21.2g

Carbohydrates

21.7g

Sugars

12.1g

Fibre

9g

Protein

8.5g

Salt

1.4g

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