Harissa Spiced Aubergine Caponata
Harissa spiced aubergine caponata with cannellini beans: Sauté aubergines with harissa spice, olives, and tomatoes until tender, then mix in cannellini beans and pine nuts for a flavourful vegan antipasti dish. Drizzle with balsamic glaze and chopped parsley for a festive and delicious Christmas dinner addition!
Serves: 2
30 minutes
Cook time
Unit
Metric
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Ingredients
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Ingredients:
- 2 large aubergines
- 1 tsp dried oregano
- 1 tbsp Harissa Spice
- 1 red onion
- 2 garlic cloves
- ½ x 25g pack flat leaf parsley
- 60g pitted black olives
- 3 tbsp balsamic vinegar
- 6 vine tomatoes
- 400g cannellini beans
- 30g pine nuts
- Olive oil
- Salt
- Water
- Balsamic glaze (optional)
🔄Sam Jones's Suggested Substitutes
Olive Oil Any Other Neutral Cooking Oil Such As Vegetable Oil Or Canola Oil.
Aubergines Zucchini Or Bell Peppers For A Different flavour Profile.
Cannellini Beans Kidney Beans Or Chickpeas For A Similar Texture And Taste.
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