Purple bean Caponata
Live Blissful | making the change to vegan
Live Blissful | making the change to vegan
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Ingredients

  • olive oil
  • 1 medium eggplant
  • 1 medium brown onion
  • 2 celery sticks
  • 3 garlic cloves
  • 1 medium zucchini
  • 1 large tomato
  • 2 tablespoons tomato paste
  • 1 teaspoon baby capers
  • 1 tablespoon pine nuts
  • 1 tablespoon red wine vinegar
  • 1 tsp raw sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1.5 cooked
  • 1/4 cup fresh basil
  • 1/4 cup fresh italian parsley
  • 1. First you need to remove the bitterness from the eggplant, by sprinkling with salt (I just use table salt) and leaving to sit for 10 minutes Moisture should come out of the eggplant flesh. Wipe the moisture and salt off the eggplant. Then cut into cubes.
  • 2. Heat a large skillet with
  • 3. Stir through the eggplant and another tablespoon of olive oil. Sauté for 5 minutes and stir frequently.
  • 5. Stir through the tomato paste and capers. Cook for another minute.
  • 1/4 cup of water
  • 8. Add the beans and another
  • 1/4 cup of water
  • 5 minutes so that the beans are heated through

Instructions

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