Eggplant and Olive Caponata
Eggplant and Olive Caponata



  • 2 tbsp olive oil
  • 2 chopped eggplants
  • 1 tsp oregano
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 10g chopped parsley, leaves and stalks separated
  • 2 tbsp drained capers
  • 50g halved green olives
  • 6 tomatoes, chopped
  • 400g tin of cannellini beans, drained
  • 30g toasted pine nuts
  • Heat the oil in a large pan and toss in the eggplant with a pinch of salt and the oregano. Cook for 6 mins until golden, stirring regularly.
  • Lower the heat, stir in the onion and cook for 3 mins to soften. Tip in the garlic and parsley stalks, cook for a minute or so, then stir in the capers, vinegar and olives. Cook for 5 mins, then add the beans and tomatoes and mix well. Simmer for 15 mins, stirring occasionally, until everything is tender. Season to taste, then serve scattered with parsley leaves and pine nuts.
40 mins
4 serving

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