Harissa Spiced Aubergine Caponata

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
Imperial (Coming Soon)

Ingredients

Natalia

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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.

Beta