Ingredients
Scale
- 1 large eggplant, diced
- 1 large red onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil
Instructions
- Step 1: Heat olive oil in a large pan or Dutch oven over medium heat. Add diced eggplant and red onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Step 2: Add minced garlic to the pan and cook for another minute until fragrant.
- Step 3: Stir in the cannellini beans, diced tomatoes (with juices), and red wine vinegar. Bring the mixture to a simmer.
- Step 4: Reduce heat to low, cover, and cook for 15-20 minutes, or until the flavors have melded and the sauce has thickened slightly. Stir occasionally.
- Step 5: Remove from heat and stir in the fresh basil. Taste and adjust seasonings as needed (salt, pepper).
- Step 6: Serve warm or at room temperature. Great on toasted bread, as a side dish, or as a topping for pasta.
Notes
- Leftovers taste even better the next day; store in an airtight container in the refrigerator for up to 3 days.
- For a quick and easy reheat, microwave individual portions until warmed through, or gently warm in a pan on the stovetop.
- Serve this caponata as a vibrant topping for grilled chicken or fish for a complete and delicious meal.
- Don't overcrowd the pan when cooking the eggplant and onion – working in batches if necessary helps them brown properly for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American