White Bean Eggplant Caponata
Ingredients
The main ingredients
-
3
Tbsp
olive oil
-
1
medium
yellow onion, diced
-
1
medium
eggplant, cut into cubes
-
5
medium cloves
garlic, minced
-
½-¾
tsp
sea salt
-
1
15-oz. can
crushed tomatoes
-
1
15-oz. can
white beans, drained
-
¾
cup
water
-
⅓
cup
raisins
-
2
Tbsp
capers
-
¼
cup
pine nuts, lightly toasted
-
¼
cup
freshly chopped basil (optional)
For serving
-
to taste
pasta
-
to taste
polenta
-
to taste
toasted crusty bread
-
to taste
mashed potatoes
Instructions
- Toast pine nuts in a dry skillet over medium heat for 4-5 minutes, then set aside.
- Heat olive oil in a large skillet and sauté diced onion until translucent.
- Add eggplant, minced garlic, and salt, cover, and cook until softened.
- Stir in crushed tomatoes, white beans, water, raisins, and capers, then cook until the eggplant is tender and sauce thickens.
- Mix in toasted pine nuts and optional basil, adjusting seasoning as needed.
- Serve warm with your choice of pasta, polenta, bread, or mashed potatoes.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
16.6g
Total carbohydrates
49.8g
Total protein
12g
Sodium
607mg
Cholesterol
0mg
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