This recipe hits home! 🇲🇹 Although the traditional dish is from the neighbouring island of Sicily, it is also a popular dish in Malta with varieties found all over the place.
The basic ingredients for the dish are aubergines, tomatoes, olives and capers. Some include other vegetables like zucchini, carrots and bell peppers. The beautiful thing about caponata is that each and every family have their own way and method of preparing this dish. Either way, it is always a symphony of flavours! 🎼🎶
My recent favourite addition to the caponata is a big can of white beans. Beans not only add volume to the dish, they also make it complete with the added protein. I find that the creamy white beans, cannelli beans or butter beans are the best addition!
Traditionally in the caponata, aubergines are fried. However, you can also roast it in the oven for a healthier option. I have done it both ways and it turns out good either way.
I believe that caponata is best served the day after it is cooked. If this is not an option, it should at least be allowed to cool down and served at room temperature.
White Bean Caponata
A symphony of flavours on a plate 😋
Ingredients
- 2 medium aubergines, diced
- Vegetable/Olive oil
- 2 onions, finely sliced
- 3 garlic cloves, sliced
- Bunch of fresh parsley, chopped
- 1 tsp dried oregano
- 2 tbsp balsamic vinegar
- 180g cherry tomatoes, halved
- 2 tbsp capers
- 80g pitted olives, halved
- 50g sultana
- 5 tbsp tomato paste
- 800g tin white beans, drained and rinsed
- 50g pine nuts, toasted
- Sea salt and black pepper
Instructions
