Sweet-and-sour caponata of well-browned eggplant, olives, capers, raisins and white beans piled onto crisp toasted sourdough with pine nuts and basil.
10m prep · 1h 10m cook · 4 servings
- 1 whole Eggplant
- 1 tsp Salt
- Black Pepper
- 1 can (14.5 oz) Crushed Tomatoes
- 1 can (15 oz) Cannellini Beans
- 2 stalks Celery
- 1 whole Red Onion
- 3 cloves Garlic
- ⅓ cup Green Olives
- 2 tbsp Capers
- 2 tbsp Red Wine Vinegar
- ¼ cup Raisins
- 2 tbsp Pine Nuts
- ¼ cup Olive Oil
- 8 slices Sourdough Bread
- ¼ cup Fresh Basil
Instructions
Estimated nutrition (per serving)
Calories552 kcal
Protein16g
Carbs79g
Fat21g
Fiber13g
Sodium1553mg
Sugar18g
