Filipino Caponata
  • 1/4 onion diced
  • 2 cloves garlic, minced
  • 4-5 tbsp water
  • 1 eggplant, diced
  • 1 cup Baguio beans, or any green bean, chopped
  • 1 sayote cubed
  • handfull cashews
  • 2 tomatoes, chopped
  • 1 tbsp olive oil
  • 4 basil leaves
  1. Heat a pan up. When the heat it high, throw in the onions.

  2. Cook until onions start to sweat. Add water, 1 table spoon at a time.

  3. Add the eggplant and cook till tender. Add a little water if necessary. 

  4. Add the beans and sayote and cook till tender.

  5. Add the tomatoes in last with the cashews. 

  6. Put the vegetable mix in a bowl. Drizzle with the olive oil and mix in the basil. Toss till combined. Add salt to taste.

  7. Serve with a side of toasted bread.