The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine & Butter Bean Caponata with Quinoa Salad & Pecans
Roasted aubergine joins capers and butter beans in our take on caponata. Balsamic vinegar adds depth of flavour. Chopped parsley for a hit of freshness. Serve with a quinoa salad, starring crunchy pecans and leafy rocket. Buon appetito!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 handful of fresh flat-leaf parsley
- 40g rocket
- 20g pecans (Nuts)
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 400g passata (tomatoes, salt, citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g quinoa (Quinoa 100%)
- 2 aubergine
- 5 garlic clove
- 2 romano pepper
Nutritional Information
Calories: 530
Protein: 18g
Carbs: 59g
Fat: 23g
Aubergine & Butter Bean Caponata with Quinoa Salad & Pecans
Roasted aubergine joins capers and butter beans in our take on caponata. Balsamic vinegar adds depth of flavour. Chopped parsley for a hit of freshness. Serve with a quinoa salad, starring crunchy pecans and leafy rocket. Buon appetito!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Roast the veg
- Dice the aubergines and peppers into 1cm chunks
- Add both to the lined baking tray, along with the garlic cloves (in their skins) and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 15-20 mins, until soft and golden. After 10 mins, remove the garlic cloves from the tray and allow to cool
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Drain and return to the pan. Season with a pinch of salt and pepper
Build the caponata
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sundried tomato paste and cook for 1 min
- Add the passata, capers, beans (with all their liquid) and the vinegar
- Once the garlic is cooled, remove from the skins and mash the cloves to make a paste. Stir into the stew and cook for 5-6 mins, until the sauce thickens
- When ready, stir the roast veg into the sauce. Season with salt and pepper
Make the quinoa salad
- Roughly chop the parsley and pecans
- Stir the parsley and rocket into the cooked quinoa. Season lightly with salt and pepper
Plate up
- Serve the caponata into bowls, with the quinoa salad alongside
- Sprinkle over the pecans. Drizzle with 1 tbsp olive oil
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