Add the capers, olives, tomatoes and red wine vinegar, season well. Simmer for 15 mins, stirring regularly, until the sauce has reduced to a rich stew, the aubergines should be nice and tender. Keep bubbling gently if they need longer, adding a splash of water if the sauce gets too thick. Tip the beans and basil into the caponata and heat for another 5 more mins, until the beans are hot.
Smoky steak with caponata butterbeans recipe
