Name: Smashed Beans with Caponata
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: 1 aubergine, cut into 1-2cm cubes; 1 tbsp olive oil, plus extra to serve; 1 courgette, cut into 1-2cm cubes; 1 shallot, diced; 2 celery sticks, diced; 1 red pepper, diced; 4 garlic cloves, finely chopped or grated; 1 red chilli, diced; 400g tin chopped tomatoes; 2 tbsp chopped green olives; 2 tbsp capers; 1 heaped tbsp raisins; 200ml vegetable stock; 1 tbsp pine nuts, toasted in a dry pan until fragrant; Handful parsley leaves; Handful basil leaves (optional); Sourdough or your bread of choice to serve; For the beans; 2 tbsp olive oil; 1 shallot, roughly chopped; 3 garlic cloves, roughly chopped; 2 x 400g tins cannellini beans, drained and rinsed; Juice ½ lemon

VMG Recipes