aubergine caponata with cannellini beans

ingredients:

1. 2 tbsp olive oil
2. 2 large aubergines
3. 1 tsp Oregano
4. 1 red onion
5. 2 cloves of garlic
6. 25g flat leaf parsley
7. 2 tbsp capers
8. 60g pitted green olives
9. 3 tbsp balsamic vinegar
10. 400g cherry vine tomatoes
11. 400g can cannellini beans
12. 30g pine nuts
13. 8 spanish caperberries

directions: 

1. slice the  aubergine in halve lengthways and sliced into half moons. 
2. heat the olive oil over a high heat in a large pan. add the aubergine with the oregano and pinch of salt. cook through until golden stirring occasionally. 
3. slice the red onion in half and then into thin strips. 
4. lower the heat and add the red onion. cook for a few minutes until the red onion starts to soften. 
5. finely slice the garlic. chop the stalks from the parsley leafs, set the leafs a side
6. add the garlic and parsley stalks and cook for a minute
7. add capers olives and vinegar cook through until the vinegar has evaporated
8. rinse and drain the cannellini beans and chop the cherry tomatoes in half
9. add the cannellini beans and cherry tomatoes. simmer for 15minutes and stir occasionally
10. place the pin nut in a dry pan over a high heat and toast lightly. 
11. finely chop the parsley leafs. 
12. serve topping with parsley leafs, toasted pine nuts and Spanish caperberries
13. enjoy!