Slow-Roasted Caponata Butter Beans
- ⏱ 1 hour 10 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Tender roasted vegetables, tomatoes, capers, olives, and butter beans served warm with creamy cheese, herbs, nuts, and toasted bread.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Slow-Roasted Capona...
0/0
COOK 1COOK 2
1Mise en place
Prep toasted pine nuts: toast
2Cube the aubergine
Cut the aubergine into 1-inch cubes
Cut the red onion into 1-inch pieces
3Plate and serve
+ 12 more steps in the app
Slow-Roasted Capona...
0/0
COOK 2COOK 1
1Mise en place
Prep sourdough or focaccia: toast
2Cube the aubergine
3Plate and serve
+ 12 more steps in the app
Ingredients
- 1 aubergine (cut into 1-inch cubes)
- 1 red pepper (deseeded and cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp capers (drained)
- 1/2 cup green olives (pitted and halved)
- 1 can butter beans (drained and rinsed)
- burrata or mozzarella, to taste
- toasted pine nuts, to taste (toasted)
- fresh basil, to taste
- extra virgin olive oil, to taste
- sourdough or focaccia, to taste (toasted)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep toasted pine nuts: toast
- COOK 1 Prep sourdough or focaccia: toast
2. Cube the aubergine
- COOK 2 Cut the aubergine into 1-inch cubes
- COOK 2 Cut the red onion into 1-inch pieces
3. Prepare the pepper
- COOK 1 Deseed and cut the red pepper into 1-inch pieces
4. Season the vegetables
- COOK 1 Drain the capers
- COOK 1 Pit and halve the green olives
- COOK 1 In a large baking tray, add the aubergine, red pepper, and red onion
- COOK 1 Drizzle with olive oil and season with oregano, chilli flakes, salt, and pepper
- COOK 1 Toss to combine
🤝 Cook 2 hands over the aubergine.
5. Preheat the oven
- COOK 2 Preheat the oven to 200°C/400°F
6. Roast the vegetables
- COOK 1 Roast for 20 minutes
7. Add the caponata ingredients
- COOK 1 Remove from the oven and stir in the chopped tomatoes, tomato paste, red wine vinegar, capers, and olives
8. Finish roasting
- COOK 1 Return to the oven and roast for another 20-25 minutes, or until the vegetables are tender and caramelised
9. Drain the beans
- COOK 2 Drain and rinse the butter beans
🤝 Cook 2 picks up the caponata.
10. Stir in the beans
- COOK 2 Remove from the oven and stir in the butter beans
🤝 Cook 1 hands over roasting.
11. Plate and serve
- BOTH Serve warm with burrata or mozzarella, toasted pine nuts, fresh basil, and a generous drizzle of extra virgin olive oil
- BOTH Scoop it up with thick slices of toasted sourdough or focaccia
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