White Bean Eggplant Caponata (1 Pan!)

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Slices of toasted bread topped with white bean eggplant caponata

Have you tried caponata? If not, let us introduce you! It’s a delicious Sicilian eggplant dish with sweet and savory flavor, and we ADORE it! While commonly served as an appetizer or side, it’s worthy of being a main when a little protein and fiber are added in. Introducing: white bean eggplant caponata! 

Made in 1 pan with just 10 ingredients, this is an effortless, plant-based entrée that pairs well with pasta, polenta, bread, or even mashed potatoes. Let us show you how it’s done!

Basil, salt, garlic, pine nuts, raisins, capers, eggplant, onion, olive oil, water, white beans, and crushed tomatoes

What is Caponata?

Caponata is a sweet and sour cooked eggplant dish from Sicily, Italy. It’s traditionally made with chopped eggplant seasoned with olive oil, tomato sauce, celery, olives, and capers.

There are many variations of caponata, with the ingredients varying by region. Other vegetables are sometimes included, and pine nuts and raisins can be incorporated, too. Our inspired version has many of the elements of the traditional dish, but with a non-traditional add-in: white beans!

How to Make White Bean Eggplant Caponata

This EASY, 1-pan dish begins with sautéing onion, eggplant, and garlic in olive oil with a little salt until the eggplant begins to soften.

Stirring a skillet of sautéed eggplant, crushed tomatoes, raisins, white beans, and capers

Then we add caponata classics including tomatoes, capers, and raisins, which creates the sweet, savory, and slightly tangy sauce. Adding water ensures very tender eggplant, while white beans add protein and fiber.

Adding toasted pine nuts into a skillet of white bean eggplant caponata

Once the sauce is thick and fragrant, we stir in fresh basil and toasted pine nuts. Then it’s ready to enjoy!

Wooden spoon resting in a skillet of white bean eggplant caponata

We hope you LOVE this dish! It’s:

Saucy
Comforting
Sweet + savory
Nutty
Easy to make
& SO delicious!

Caponata can be enjoyed in many ways! It’s delicious with toasted crusty bread or over pasta, polenta, or mashed potatoes.

More Eggplant Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Serving of white bean eggplant caponata over polenta

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Course Appetizer, Entrée

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 3 Tbsp olive oil
  • 1 medium yellow onion, diced (1 onion yields ~2 cups or 200 g)
  • 1 medium eggplant, cut into ~1/2-3/4-inch cubes (1 medium eggplant yields ~6 cups or 425 g)
  • 5 medium cloves garlic, minced
  • 1/2-3/4 tsp sea salt
  • 1 (15-oz.) can crushed tomatoes
  • 1 (15-oz.) can white beans, drained (we like cannellini beans // or sub ~1 ½ cups homemade)
  • 3/4 cup water
  • 1/3 cup raisins
  • 2 Tbsp capers
  • 1/4 cup pine nuts (lightly toasted for best flavor)
  • 1/4 cup freshly chopped basil (optional but recommended for best flavor!)
  • OPTIONAL: If your pine nuts are not toasted, you can toast them (for best flavor) by adding to a dry skillet and cooking over medium heat for 4-5 minutes, stirring often to prevent them from burning (it happens quickly!). Remove the pine nuts from the pan and set aside.

  • Heat oil in a large rimmed skillet over medium heat. Once hot, add diced onion and cook, stirring occasionally, until translucent — about 3-4 minutes. Next, add the eggplant, minced garlic, and salt. Cover and cook for about 8-10 minutes, stirring occasionally, until softened.

  • Add crushed tomatoes, white beans, water, raisins, and capers. Lower the heat to medium-low and cook (uncovered) for ~20 minutes, stirring occasionally, until the eggplant is very tender and the sauce is thick and fragrant.

  • When the sauce has thickened and the eggplant is fully cooked, stir in the toasted pine nuts and optional basil. Taste and adjust as needed, adding more salt for overall flavor, capers for zing, raisins for sweetness, or olive oil for richness.

  • Serve warm with toasted crusty bread or over pasta, polenta, or mashed potatoes.

  • Best when fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in a skillet on the stovetop until warm, adding a little water as needed.

*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.

Serving: 1 serving Calories: 360 Carbohydrates: 49.8 g Protein: 12 g Fat: 16.6 g Saturated Fat: 2.4 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 9.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 607 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 19.8 g Vitamin A: 45 IU Vitamin C: 17 mg Calcium: 75 mg Iron: 2.4 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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