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Ingredients

1 1/2 tablespoons olive oil
1 small brown onion, chopped
1 baby eggplant, cut into 1.5cm pieces
1 red capsicum, cut into 1.5cm pieces
3 garlic cloves, crushed
1/4 teaspoon chilli powder
400g can chopped tomatoes
1/2 cup Massel chicken style liquid stock
1/3 cup fresh basil leaves, torn
2 teaspoons capers, drained, rinsed
400g can borlotti beans, drained, rinsed
1/2 cup fresh breadcrumbs
1/3 cup grated parmesan
Extra basil leaves, to serve

Method

Step 1 Preheat oven to 200 C/180 C fan-forced.
Step 2 Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add eggplant and capsicum. Cook, stirring, for 5 minutes or until eggplant is golden. Add garlic and chilli powder. Cook, stirring, for 1 minute or until fragrant.
Step 3 Add tomatoes, stock, basil, capers and beans. Season with salt and pepper. Stir gently to combine. Bring to the boil. Carefully transfer mixture to a 6 cup-capacity ovenproof dish.
Step 4 Combine breadcrumbs, parmesan and remaining oil in a bowl. Sprinkle over bean mixture. Season with pepper.
Step 5 Bake for 20 minutes or until top is golden. Serve sprinkled with extra basil.

Spicy caponata bake

How to make Spicy caponata bake

Ingredients

Method