White Bean Eggplant Caponata 1 Pan

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!

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. 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. Once the sauce is thick and fragrant, we stir in fresh basil and toasted pine nuts. Then it’s ready to enjoy! We hope you LOVE this dish! It’s:SaucyComfortingSweet + savoryNuttyEasy 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.