Butterbean caponata

Butterbean caponata

Tags

Bread
sicilian

Cook

Ingredients

  • 1 large eggplant, cubed
  • 1 tin butter beans, drained
  • 2 red peppers, chopped
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 1 can tomatoes
  • Plum tomatoes
  • 2 tbsp red wine vinegar
  • ¼ cup pitted green olives, chopped
  • 2 tbsp capers, drained
  • 2 tbsp tomato puree
  • 1 tbsp agave
  • ½ chilli flakes
  • 1 bay leaf
  • ¼ cup chopped parsley
  • ¼ cup chopped basil
  • Ciabatta
  • Chimichurri

Steps

  1. Preheat the oven to 210°C and line a large baking tray with baking paper.
  2. Place eggplant on the tray then sprinkle with salt and drizzle with olive oil.
  3. Roast the eggplant for 25 to 30 minutes, stirring halfway, until deeply golden.
  4. Meanwhile, heat olive oil in the wok. Add the onion and bell pepper.
  5. Season with salt and pepper and cook until vegetables start to soften, stirring often.
  6. Add garlic and cook until fragrant. Add tomatoes and stir to combine.
  7. Add the olives, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine.
  8. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
  9. Discard the bay leaf. Stir in the eggplant and butter beans and cook for another 2 to 3 minutes.
  10. Take off heat and stir in the herbs. Taste and season.
  11. Place ciabatta on a tray and drizzle with olive oil. Bake until lightly toasted.
  12. Rub the cut side of the ciabatta with a clove of garlic for extra flavour.