Ingredients
Scale
- 1 large eggplant, diced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons capers, drained
Instructions
- Step 1: Heat olive oil in a large pan or skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Step 2: Add the red bell pepper and red onion to the pan and cook for another 5 minutes, until softened.
- Step 3: Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Step 4: Add the drained cannellini beans, red wine vinegar, and capers to the pan. Stir to combine.
- Step 5: Reduce heat to low, cover the pan, and simmer for 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Step 6: Remove from heat and let cool slightly before serving. Serve warm or at room temperature.
Notes
- Leftovers taste even better the next day; store in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a skillet over low heat, or microwave in short bursts, stirring occasionally, to maintain texture.
- Serve this caponata on toasted baguette slices for a simple and flavorful appetizer, or as a side dish with grilled chicken or fish.
- Don't overcrowd the pan when cooking the eggplant; cook in batches if necessary to ensure even browning and prevent it from steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American