Save to your scrapbook
Aubergine caponata with cannellini beans
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Cannellini beans make this vegan meal more substantial. Add extra oomph with some olive ciabatta.
Serves: 4
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
Typical values per serving:
Energy |
1,094kj 262kcal |
---|---|
Fat | 15.7g |
Saturated Fat | 21.2g |
Carbohydrate | 21.7g |
Sugars | 12.1g |
Protein | 8.5g |
Salt | 1.4g |
Fibre | 9g |
Average user rating