Have you tried caponata? If not, allow us to introduce you! It’s a Sicilian eggplant dish with sweet and savory flavor, and we ADORE it! While commonly served as an appetizer or side, it’s worthy of being a fundamental when a bit protein and fiber are added in. Introducing: eggplant caponata!
Made in 1 pan with just 10 ingredientsthat is an easy, plant-based entrée that pairs well with pasta, polenta, bread, and even mashed potatoes. Let us show you ways it’s done!
What is Caponata?
caponata is a sweet and sour cooked eggplant dish from Sicily, Italy. It’s traditionally made with chopped eggplant seasoned with olive oil, tomato sauce, celery, olives, and capers.
There are many variations of caponata, with the ingredients various by region. Other vegetables are sometimes included, and pine nuts and raisins could be incorporated, too. Our inspired version has lots of the elements of the standard dish, but with a non-traditional add-in: white beans!
How to Make White Bean Eggplant Caponata
This EASY, 1-pan dish begins with sautéing onion, eggplant, and garlic in olive oil with a bit salt until the eggplant begins to melt.
Then we add caponata classics including tomatoes, capers, and raisins, which creates the sweet, savory, and barely tangy sauce. Adding water ensures very tender eggplantwhile white beans add protein and fiber.
Once the sauce is thick and fragrantwe stir in fresh basil and toasted pine nuts. Then it’s able to enjoy!
We hope you LOVE this dish! It’s:
Saucy
Comforting
Sweet + savory
Nutty
Easy to make
& SO delicious!
Caponata could be enjoyed in some ways! It’s delicious with toasted crusty bread or over pasta, polenta, or mashed potatoes.
More Eggplant Recipes
If you are trying this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 4
Prevent your screen from going dark
- 3 Tbsp olive oil
- 1 medium yellow onion, diced (1 onion yields ~2 cups or 200 g)
- 1 medium eggplant, cut into ~1/2-3/4-inch cubes (1 medium eggplant yields ~6 cups or 425 g)
- 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 (we like cannellini beans // or sub ~1 ½ cups homemade)
- 3/4 cup water
- 1/3 cup raisins
- 2 Tbsp capers
- 1/4 cup pine nuts (frivolously toasted for best flavor)
- 1/4 cup freshly chopped basil ( but really helpful for best flavor!)
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OPTIONAL: If your pine nuts are usually not toasted, you possibly can toast them (for best flavor) by adding to a dry skillet and cooking over medium heat for 4-5 minutes, stirring often to forestall them from burning (it happens quickly!). Remove the pine nuts from the pan and put aside.
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Heat oil in a big rimmed skillet over medium heat. Once hot, add diced onion and cook, stirring occasionally, until translucent — about 3-4 minutes. Next, add the eggplant, minced garlic, and salt. Cover and cook for about 8-10 minutes, stirring occasionally, until softened.
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Add crushed tomatoes, white beans, water, raisins, and capers. Lower the warmth to medium-low and cook (uncovered) for ~20 minutes, stirring occasionally, until the eggplant could be very tender and the sauce is thick and fragrant.
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When the sauce has thickened and the eggplant is fully cooked, stir within the toasted pine nuts and optional basil. Taste and adjust as needed, adding more salt for overall flavor, capers for zing, raisins for sweetness, or olive oil for richness.
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Serve warm with toasted crusty bread or over pasta, polenta, or mashed potatoes.
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Best when fresh. Store leftovers in an airtight container within the refrigerator for as much as 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet on the stovetop until warm, adding a bit water as needed.
*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.
Serving: 1 serving Calories: 360 Carbohydrates: 49.8 g Protein: 12 g Fat: 16.6 g Saturated Fat: 2.4 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 9.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 607 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 19.8 g Vitamin A: 45 IU Vitamin C: 17 mg Calcium: 75 mg Iron: 2.4 mg
