Eggplant caponata with cannelloni beans

Eggplant caponata with cannellini beans

Cannellini beans make this vegan meal more substantial. Add extra oomph with some olive ciabatta.

Ingredients

2 tbsp olive oil

2 large eggplants, roughly chopped

1 tsp dried oregano

1 red onion, finely sliced

2 garlic cloves, finely sliced

½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped

2 tbsp capers, rinsed and drained

60g pitted green olives, ½ chopped and ½ left whole

3 tbsp balsamic vinegar, plus extra to taste

6 vine tomatoes, roughly chopped

400g can cannellini beans, drained and rinsed

30g pine nuts, lightly toasted

Method

1. Heat the olive oil over a high heat in a large pan. Add the eggplant with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until golden.
2. Lower the heat and add the onion. Cook for a few minutes, until starting to soften, then add the garlic and parsley stalks and cook for 1 minute. Add the capers, olives and vinegar. Cook for a couple of minutes, until the vinegar has evaporated, then add the tomatoes and cannellini beans. Simmer, stirring occasionally, for about 15 minutes, or until all the vegetables are tender.
3. Season and add more vinegar to taste. You can enjoy this straight away, or let it sit a while to allow the flavours to develop before serving at room temperature. Drizzle with a little extra virgin olive oil, if liked, and scatter over the pine nuts and chopped parsley leaves.