Butter Bean 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

Place your saucepan over medium-high heat and add a generous drizzle of olive oil. Cut the aubergine into bite-sized pieces, about 1-inch cubes, and add them to the saucepan. Fry for 8–10 minutes, or until softened, turning occasionally so that all sides become golden. In the meantime, deseed and slice the red pepper into bite-sized pieces as well.

STEP 3

Once the aubergine pieces are cooked, add the sliced red pepper and fry for 1-2 minutes and pour over the caponata sauce. Heat the sauce until bubbling, then add the drained butter beans and reduce the heat to a gentle simmer. Cook until piping hot and the red peppers are tender but with some bite. You may need to add a little water as you cook if the sauce is too thick or starts to stick.

STEP 4

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. You could rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).

STEP 5

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