Aubergine and Mushroom Caponata with Cannellini Beans
A Sicilian sweet-sour caponata heavy on red wine vinegar, with chilled cannellini beans and toasted pumpkin seeds.
- 500 g aubergine
- 200 g chestnut mushrooms
- 400 g cannellini beans
- 1 pc onion
- 2 pc garlic
- 120 ml tomato passata
- 3 tbsp red wine vinegar
- 1 tbsp capers
- 60 g green olives
- 3 tbsp extra-virgin olive oil
- 30 g pumpkin seeds
- 10 g basil
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- Step 1
Drain, rinse and chill the cannellini beans for at least 12 hours.
Method
- Step 1
Heat 1.5 tbsp of the oil in a large pan over medium-high heat. Sear the aubergine cubes in a single layer for 6-8 minutes until golden at the edges, then remove. Crowding the pan here is what makes aubergine drink oil.
- Step 2
Add another 0.5 tbsp oil and cook the sliced mushrooms undisturbed for 4 minutes until deeply browned. Remove and set aside with the aubergine.
- Step 3
Drop the heat to medium. Soften the diced onion and crushed garlic with a pinch of salt for 5 minutes.
- Step 4
Stir in the passata, red wine vinegar, capers and chopped olives. Simmer 3 minutes - the vinegar going in early is what blunts the amylase, so do not save it for the end.
- Step 5
Return the aubergine, mushrooms and chilled beans. Fold gently and simmer on low for 8-10 minutes.
- Step 6
Toast the pumpkin seeds in a dry pan over medium-low heat for 2-3 minutes until they pop. Spoon the caponata into bowls and finish with the seeds, the remaining raw oil and torn basil.
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