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–+ servings
White Bean Eggplant Caponata

Savory White Bean Eggplant Caponata: A Simple One-Pan Delight

This White Bean Eggplant Caponata is a delightful tribute to Sicilian cuisine, blending the creaminess of white beans with roasted eggplant.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 medium Yellow Onion can use red onion
  • 1 medium Eggplant can substitute with zucchini
  • 2 cloves Garlic use fresh garlic
  • 1 teaspoon Sea Salt adjust to taste
For the Saucy Mixture
  • 14.5 ounces Crushed Tomatoes or use about 6 fresh tomatoes
  • 1 can White Beans any canned beans or homemade ones
  • 1 cup Water or vegetable broth for flavor
  • 1/4 cup Raisins can substitute with dried cranberries
  • 2 tablespoons Capers can substitute with green olives
For the Finishing Touch
  • 1/4 cup Pine Nuts toast for extra flavor
  • 1/4 cup Fresh Basil omit if not available

Equipment

  • large rimmed skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large rimmed skillet over medium heat. Add diced yellow onion and sauté for 3-4 minutes until translucent.
  2. Add diced eggplant, minced garlic, and a pinch of sea salt. Cover and cook for 8-10 minutes, stirring occasionally, until softened.
  3. Stir in crushed tomatoes, rinsed white beans, and water. Add raisins and capers. Simmer uncovered for about 20 minutes.
  4. Stir in toasted pine nuts and fresh basil. Adjust seasoning with more salt if needed.
  5. Serve warm with toasted crusty bread, creamy polenta, or mashed potatoes.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Freezing is also an option for up to 1 month.

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