Description
White Bean Eggplant Caponata is a delicious and satisfying plant-based dish that showcases the rich flavors of eggplant and creamy white beans. This one-pan recipe is not only quick to prepare but also requires just 10 simple ingredients, making it perfect for weeknight dinners or festive gatherings. With its delightful balance of sweet and savory notes from tomatoes, raisins, and capers, this caponata can be served over pasta, polenta, or crusty bread for a versatile meal option. Enjoy less cleanup and more time savoring this nutritious, hearty dish with family and friends.
Ingredients
Scale
- 3 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium eggplant, cut into ~1/2-3/4-inch cubes
- 5 medium cloves garlic, minced
- 1/2–3/4 tsp sea salt
- 1 (15-oz.) can crushed tomatoes
- 1 (15-oz.) can white beans, drained
- 3/4 cup water
- 1/3 cup raisins
- 2 Tbsp capers
- 1/4 cup pine nuts (optional)
- 1/4 cup freshly chopped basil (optional)
Instructions
- Toast pine nuts in a dry skillet over medium heat for 4-5 minutes until golden brown. Set aside.
- In a large rimmed skillet, heat olive oil over medium heat. Add diced onion and cook until translucent (3–4 minutes).
- Stir in cubed eggplant, minced garlic, and sea salt; cover and cook for 8–10 minutes until eggplant is softened.
- Add crushed tomatoes, drained white beans, water, raisins, and capers; reduce heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally until thickened.
- Stir in toasted pine nuts and optional basil before serving warm over your choice of pasta or bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 640mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg