Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a saucepan.

STEP 2

Drain and empty the butterbeans then add to your saucepan along with the caponata sauce. Warm through over a medium heat until piping hot, around 5 minutes.

STEP 3

Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

STEP 4

If the salsa verde has solidified after chilling, loosen up by stirring through a drizzle of extra virgin olive oil in a small bowl.

STEP 5

To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!.