Eggplant Caponata with White Beans and Crusty Bread
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $13.00
- Nutrition
- 530 cal · 16g protein
- meatless
- budget
- make-ahead
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Eggplant Caponata with White Beans and Crusty Bread is a Italian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $13 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count eggplant
- 1 can no-salt-added cannellini beans
- 2 count celery
- 1 count red onion
- 1 can no-salt-added crushed tomatoes
- ½ cup green olives
- 2 tbsp capers
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 count vegan crusty bread
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cut the eggplant into ¾-inch cubes and fry in 3 tbsp oil in a large skillet over medium-high heat 10 minutes until browned; set aside.
- Add the remaining oil, diced onion and celery and cook 5 minutes.
- Stir in the tomatoes, chopped olives, capers, vinegar and 1 tbsp sugar. Simmer 5 minutes.
- Return the eggplant, add the drained and rinsed beans, and simmer 5 more minutes. Season with salt and pepper.
- Serve warm or at room temperature with toasted bread for scooping. Flavors improve overnight.
- Picky eaters can have the plain beans and toasted bread, with the caponata on the side.
- Make ahead: cook the caponata up to 3 days ahead and store it covered in the fridge; toast the bread fresh.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 54 g
- Fiber
- 11 g
- Sugar
- 6 g
- Fat
- 29 g
- Saturated fat
- 4 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop