Creamy bean and aubergine caponata
Creamy Bean & Aubergine Caponat
A soft, savory aubergine caponata with creamy white beans, tomatoes, olives, and a light creamy finish. Classic Mediterranean flavors with a comforting twist.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
🛒 Ingredients
2 medium aubergines (eggplants), diced
1 can (400 g) white beans or cannellini beans, drained
1 small onion, finely chopped
2 cloves garlic, minced
3 tbsp olive oil
1 cup chopped tomatoes (fresh or canned)
2 tbsp tomato paste
2 tbsp green olives, sliced
1 tbsp capers, rinsed (optional)
1 tsp balsamic vinegar
½ tsp sugar or honey
Salt, to taste
Black pepper, to taste
¼ cup cream or Greek yogurt (optional for creaminess)
Fresh basil or parsley, for garnish
👩🍳 Instructions
1. Cook the Aubergine
Heat 2 tbsp olive oil in a wide pan.
Add aubergine and cook on medium heat until soft and lightly golden.
Remove and set aside.
2. Build the Base
In the same pan, add remaining olive oil.
Sauté onion until soft and translucent.
Add garlic and cook for 30 seconds.
3. Add Caponata Flavors
Stir in tomatoes, tomato paste, olives, capers, balsamic vinegar, sugar, salt, and pepper.
Simmer 8–10 minutes until slightly thick.
4. Add Beans & Aubergine
Return aubergine to the pan.
Add white beans and gently stir.
5. Make it Creamy
Stir in cream or Greek yogurt (optional).
Simmer gently for 3–5 minutes.
6. Serve
Taste and adjust seasoning.
Garnish with fresh basil or parsley.
🌿 Serving Ideas
With toasted sourdough or focaccia
Over couscous or polenta
As a warm mezze dish
With grilled halloumi or fish
Benefits:
High in fiber and plant protein, rich in antioxidants, heart-healthy Mediterranean fats, filling yet light.
❓ frequently Asked Questions FAQ
Can I make it vegan?
Yes — skip cream or use plant-based yogurt.
Does it taste spicy?
No — mild, sweet-savory flavor.
Better warm or cold?
Both! Even better the next day.
⏳Nutritional Information
Calories: 320–360 kcal
Protein: 10–12 g
Fat: 16–18 g
Carbohydrates: 30–34 g
Sodium:21g
Fiber: 8–10 g