White Bean and Eggplant Caponata

• 3 Tbsp olive oil

• 1 medium yellow onion, diced (1 onion yields ~2 cups or 200 g)

• 1 medium eggplant, cut into ~1/2-3/4-inch cubes (1 medium eggplant yields ~6 cups or 425 g)

• 5 medium cloves garlic, minced

• 1/2-3/4 tsp sea salt

• 1 (15-oz.) can crushed tomatoes

• 1 (15-oz.) can white beans, drained (we like cannellini beans // or sub ~1 ½ cups homemade)

• 3/4 cup water

• 1/3 cup raisins

• 2 Tbsp capers

• 1/4 cup pine nuts (lightly toasted for best flavor)

• 1/4 cup freshly chopped basil (optional but recommended for best flavor!)

1. Heat oil in a large rimmed skillet over medium heat. Once hot, add diced onion and cook, stirring occasionally, until translucent — about 3-4 minutes. Next, add the eggplant, minced garlic, and salt. Cover and cook for about 8-10 minutes, stirring occasionally, until softened.

2. Add crushed tomatoes, white beans, water, raisins, and capers (may need bit more water). Lower the heat to medium-low and cook (uncovered) for ~20 minutes, stirring occasionally, until the eggplant is very tender and the sauce is thick and fragrant.

3. When the sauce has thickened and the eggplant is fully cooked, stir in the toasted pine nuts and optional basil. Taste and adjust as needed, adding more salt for overall flavor, capers for zing, raisins for sweetness, or olive oil for richness.

4. Serve warm with toasted crusty bread or over pasta, polenta, or mashed potatoes.

Calories: 360 per serving