Slow Cooker Eggplant, Fennel & White Bean Caponata with Whipped Ricotta
Daily Recipe: July 07, 2026
This slow-cooker Italian-inspired dish leans summery and elegant: silky eggplant is layered with burst cherry tomatoes, fennel, cannellini beans, olives, lemon, and a splash of white wine for a lighter, more sunlit take on rustic braises. A swirl of whipped ricotta added at the end makes it feel luxurious without getting heavy, while basil and mint keep the flavors bright and seasonal.
Ingredients (for 2)
- Eggplant - 1 large (about 14 oz) - cut into 1-inch cubes
- Cherry tomatoes - 2 cups - halved
- Fennel bulb - 1 small - thinly sliced; fronds reserved for garnish
- Canned cannellini beans - 1 can (15 oz) - drained and rinsed
- Yellow onion - 1 small - thinly sliced
- Garlic - 3 cloves - thinly sliced
- Castelvetrano or green olives - 1/3 cup - pitted and torn
- Capers - 1 tbsp - drained
- Lemon - 1 - zest finely grated and half juiced
- Fresh basil - 1/2 cup loosely packed - torn
- Fresh mint - 2 tbsp - torn
- Ricotta - 1/2 cup
- Parmesan - 2 tbsp plus extra for serving - finely grated
- White wine - 1/3 cup
- Tomato paste - 1 tbsp
- Crushed red pepper flakes - 1/4 tsp
- Toasted sourdough or grilled bread - 4 slices
- Extra-virgin olive oil - 3 tbsp plus extra for finishing
- Kosher salt - 1 tsp plus more to taste
- Black pepper - 1/2 tsp
Preparation
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Step 1 - 🍆🧂⏳Optional: Lightly salt the eggplant cubes and let them sit in a colander for 15 minutes, then pat dry. This helps improve the texture.
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Step 2 - 🥣🍷🫒In the slow cooker, whisk together the white wine, tomato paste, 2 tablespoons olive oil, 1 teaspoon kosher salt, black pepper, and red pepper flakes.
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Step 3 - 🍅🧄🫘Add the eggplant, cherry tomatoes, fennel, onion, garlic, cannellini beans, olives, and capers. Toss gently so everything is evenly coated.
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Step 4 - 🍲⏰🔥Cover and cook on LOW for 3 1/2 to 4 hours, until the eggplant is tender and silky. Stir once halfway through if you can.
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Step 5 - 🧀🍋🥄While the stew cooks, whisk the ricotta with Parmesan, lemon zest, 1 teaspoon lemon juice, and 1 tablespoon olive oil until smooth and fluffy.
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Step 6 - 🌿🧂👅Taste the cooked eggplant mixture and adjust with more salt, pepper, or lemon juice if needed. Fold in half the basil and half the mint.
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Step 7 - 🥣🍆🧀Spoon the eggplant mixture into shallow bowls and top each with a generous dollop of whipped ricotta.
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Step 8 - ✨🌿🫒Finish with the remaining basil and mint, reserved fennel fronds, extra Parmesan, a drizzle of olive oil, and more lemon zest if you like.
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Step 9 - 🍞🍽️😋Serve right away with toasted sourdough or grilled bread on the side for scooping.
Additional
This is inspired by Sicilian sweet-salty caponata, but softened into a luxurious summer braise with beans for substance and whipped ricotta for contrast. For a vegan version, skip the ricotta and Parmesan and finish with lemony almond cream or thick plant-based yogurt. For extra wow-factor in photos, serve in wide white bowls and let the ricotta look artfully swirled rather than fully mixed in.