If you got any type of beans and some eggplants, you can make a satisfying dish like this one! Very quick and easy, you definitely need to try! This Caponata Aubergine Butterbeans Recipe is a perfect dish for the whole family bringing your snacking experience to the next level and the left overs are even better the next day.

Why this works
This caponata-inspired bean and eggplant dish is a flavorful and satisfying vegetarian option that combines the essence of traditional Sicilian caponata with the heartiness of creamy butter beans. It features tender cubes of eggplant, creamy cannellini beans, and a medley of vegetables if you have any more in the fridge or pantry laying around. Seasoned it up to your liking and create a harmonious blend of flavors. It is a perfect cold antipasto too!
To prepare this dish, the eggplant is first salted to remove any bitterness, but I skipped this and went head searing it in high heat, frying until golden brown to achieve a deliciously crispy exterior seasoning with black pepper and a pinch of salt. Ideally a mixture of red onion, chopped celery sticks and cloves garlic is sautéed for a couple of minutes until fragrant and softened. Diced tomatoes, capers, and sliced olives are added to the pan, infusing the dish with their tangy and briny notes (optional). Another optional addition would be a splash of Red wine vinegar and a touch of sugar are incorporated to balance the flavors and create a sweet and sour undertone. You may add Pine nuts, green olives, red pepper
Finally, the cannellini beans are introduced, you may also use white beans if that is what you have, adding a creamy texture and protein-rich element to the dish. The beans absorb the flavors of the caponata, enhancing their taste and providing a satisfying bite. The dish is simmered to allow the ingredients to meld together, resulting in a rich and flavorful bean and eggplant caponata-inspired creation.
It can be served warm or at room temperature, allowing the flavors to develop and intensify. The caponata-inspired bean and eggplant dish is a versatile and delicious option that showcases the vibrant and robust flavors of Sicilian cuisine. Drizzle a generous amount of olive oil and lots of fresh basil for the best aubergine caponata.

Butter Beans
Butter beans, also known as lima beans, are a type of bean that is known for its creamy texture and mild flavor. They are large, flat beans that come in both green and white varieties. Butter beans are a popular ingredient in many traditional dishes cuisines around the world.
These beans are a good source of plant-based protein, dietary fiber, and essential nutrients such as folate, iron, and potassium. They are also low in fat and cholesterol-free, making them a healthy addition to meals.
Butter beans can be cooked in various ways. They can be boiled until tender and then used in soups, stews, or casseroles. They can also be sautéed or roasted for a delicious side dish. Butter beans can be mashed or pureed to create creamy dips or spreads.
In Southern cuisine, butter beans are often cooked with ham or bacon for added flavor. They are a key ingredient in dishes like succotash, a combination of corn and lima beans, and hoppin' John, a traditional New Year's dish made with black-eyed peas, rice, and butter beans.
Butter beans can also be used in salads, adding a creamy and hearty element. They pair well with other vegetables, herbs, and dressings, creating a refreshing and nutritious dish.
Whether you enjoy them as a side dish, in soups, or as part of a salad, butter beans are a versatile and nutritious ingredient that can be incorporated into a variety of dishes. Their creamy texture and mild flavor make them a popular choice for those looking to add more plant-based protein to their diet.
Aubergine
Any type of eggplant will do. Italian eggplants, Large Aubergine or Japanese Eggplant. Cut them up into cubes and sear them well to bring out the sweetness before adding the beans. You don't want to end up with a mushy dip.
Steps
- Sear cubed eggplant in medium-high heat, season as you go. I skipped the brining and salting oc the eggplant and it still turned out well!
- Drain the beans and throw them in the mixture of fried eggplant and tomato sauce.
- Season with a little sweetener or umami enhancer, maybe mushroom powder or nutritional yeast.
- Simmer for around 20 minutes and let it rest.






Variations
- Adding vegan pesto would be nice, some melted vegan cheese would be great too! Adding red bell peppers, and kalamata olives or black olives will make this a flavorful side dish.
- Serve it on pasta or rice, maybe on toasts if you are into making sourdough bread, or on a cut side of the ciabatta. Add some baby spinach and cherry tomatoes for extra vitamins and minerals.
- As for me, I served it alongside some tomato salad with vegan Boursin and hearts of palm rice.
- Drizzle some infused olive oil and lemon juice and you are good to go! Feel free to garnish with some fresh basil leaves and spring onions, fresh mint would work too!


Faq
1. What is eggplant caponata?
Eggplant caponata is a traditional Sicilian dish made with eggplants, tomatoes, onions, celery, olives, and capers, seasoned with vinegar and sometimes sugar. It's typically served as a side dish or appetizer.
2. How do I make eggplant caponata?
To make eggplant caponata, start by sautéing diced eggplant until golden brown. Then, cook onions, celery, and garlic until softened. Add tomatoes, olives, capers, vinegar, and seasoning. Simmer until flavors meld, then serve at room temperature or chilled.
3. What are the key ingredients in eggplant caponata?
Key ingredients include eggplant, tomatoes, onions, celery, olives (black or green), capers, vinegar (red wine or balsamic), garlic, and olive oil. Additional ingredients like pine nuts, raisins, and fresh herbs can also be used.
4. Can I make eggplant caponata ahead of time?
Yes, eggplant caponata actually tastes better when made ahead of time as it allows the flavors to develop. Store it in the refrigerator for up to 2-3 days. Bring it to room temperature before serving or gently reheat it.
5. How should I serve eggplant caponata?
Eggplant caponata can be served as a side dish alongside meats or fish, as a topping for bruschetta or crostini, or even as a condiment for sandwiches or wraps. It's versatile and adds a burst of Mediterranean flavors to any meal.
6. What are some tips for cooking eggplant caponata?
- Use medium heat when sautéing the vegetables to avoid burning.
- Add vinegar and sugar to balance the flavors.
- Let the caponata cool to room temperature before serving to allow the flavors to meld.
- Garnish with fresh herbs like basil or parsley for added freshness.
- Serve with crusty bread or crackers to soak up the flavorful sauce.
7. Can I customize eggplant caponata to my taste?
Absolutely! You can adjust the seasoning, add more or fewer olives/capers, or even incorporate other vegetables like bell peppers or zucchini to suit your preferences. Experimentation is part of the fun with caponata!
Remember, cooking is an art, so feel free to get creative and make eggplant caponata your own!
Other Vegan Butter Bean Caponata




Butter Bean & Aubergine Caponata Recipe
Ingredients
- 1 Can butter beans
- 1 Whole eggplant
- 5 tablespoon olive oil
- 3 teaspoon seasonung of choice
- 1 16oz tin tomato
- 1 Bunch basil
Instructions
- Sear cubed eggplant, seasoning as you go. Feel free to get creative with your seasoning, maybe some paprika? Mushroom powder? Garlic powder?
- When you see that the eggplant starts to caramelize, add in your strained butter means. Put lid on and simmer for a while around 20 minutes.
- Garnish with some infused olive oil, chiffon are of basil and a squeeze of lemons. Serve with some toast, pita or some salad!
Video
Notes
- Eggplant Selection: Choose firm, glossy eggplants with smooth skin for the best texture and flavor. Italian or globe eggplants work well for this recipe.
- Preparation: Before cooking, it's recommended to salt the diced eggplant and let it sit for about 30 minutes. This helps draw out excess moisture and reduces bitterness. Rinse and pat dry before sautéing.
- Sautéing Technique: Ensure the eggplant is cooked until golden brown to develop rich flavor and a creamy texture. Use medium heat to avoid burning and cook the vegetables evenly.
- Balancing Flavors: Taste and adjust the seasoning as needed. If the caponata is too tangy, add a pinch of sugar to balance the acidity. Conversely, if it's too sweet, a splash of vinegar can help balance the flavors.
- Texture Variation: For added texture and flavor complexity, consider adding toasted pine nuts or golden raisins towards the end of cooking. They provide a delightful crunch and sweetness to the dish.
- Storage: Store leftover caponata in an airtight container in the refrigerator for up to 2-3 days. It can also be frozen for longer storage, though the texture may change slightly upon thawing.
- Serving Suggestions: Serve eggplant caponata at room temperature or chilled. It pairs beautifully with crusty bread, grilled meats, or as a topping for pasta or polenta. Garnish with fresh herbs like basil or parsley for a vibrant finish.
- Recipe Variations: Feel free to customize the recipe by adding or substituting ingredients based on personal preference. Experiment with different types of olives, herbs, or additional vegetables to create your own unique twist on this classic dish.