Step 1

OPTIONAL: If your pine nuts are not toasted, you can toast them (for best flavor) by adding to a dry skillet and cooking over medium heat for 4-5 minutes, stirring often to prevent them from burning (it happens quickly!). Remove the pine nuts from the pan and set aside.

Step 2

Heat oil in a large rimmed skillet over medium heat. Once hot, add diced onion and cook, stirring occasionally, until translucent — about 3-4 minutes. Next, add the eggplant, minced garlic, and salt. Cover and cook for about 8-10 minutes, stirring occasionally, until softened.

Step 3

Add crushed tomatoes, white beans, water, raisins, and capers. Lower the heat to medium-low and cook (uncovered) for ~20 minutes, stirring occasionally, until the eggplant is very tender and the sauce is thick and fragrant.

Step 4

When the sauce has thickened and the eggplant is fully cooked, stir in the toasted pine nuts and optional basil. Taste and adjust as needed, adding more salt for overall flavor, capers for zing, raisins for sweetness, or olive oil for richness.

Step 5

Serve warm with toasted crusty bread or over pasta, polenta, or mashed potatoes.

Step 6

Best when fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in a skillet on the stovetop until warm, adding a little water as needed.