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Aubergine Cannellini Caponata

The aubergines melt down and absorb the flavours of the dish. Great with good quality bread to dip in the caponata.

Aubergine Cannellini Caponata
Cannellini Caponata
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Cannellini Caponata
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Rate this recipe!
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Serves Prep Time Cook Time
4servings 15minutes 45minutes
Ingredients
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Ingredients
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Instructions
  1. Heat a pan with the olive oil
  2. Add the finely chopped red onion to pan and fry for a couple of minutes
  3. Add the garlic and continue to fry for a couple of minutes
  4. Wash and chop the aubergine (leave the skins on) and add to the pan
  5. Wash and roughly chop the tomatoes and add to the pan
  6. Add the balsamic vinegar and salt, stirring the ingredients
  7. Add the drained cannellini beans and the sliced olives
  8. Transfer to an oven proof dish with a lid, and cook for 30 minutes at 160C
  9. Remove from the overn after the 30minutes and stir to ensure the ingredients are not sticking the oven dish.
  10. Add the washed baby spinch leaves and cover with the lid.
  11. Return back to the oven for 10 minutes
  12. Lightly toast the pine kernals over a low heat in a frying pan.
  13. After the full 40 minutes remove the dish from the oven. The aubergines should be very soft to the touch.
  14. Stir in half the pine nuts and sprinkle the remainder on top
  15. Serve in bowls with slices of a good quality bread to dip in the caponata
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